Try this Fresh Tomatillo Salsa #1 recipe, or contribute your own.
Suggest a better descriptionWash the husked tomatillos and remove the stems. Place in a medium saucepan with enough water to cover. Bring to a boil, reduce to a simmer, and cook, uncovered, 5 minutes. Mince the garlic clove in the bowl of a food processor. With a slotted spoon, transfer the tomatillos to the food processor along with the onion, chiles, water and salt. Process until smooth, but do not worry about a few stray chunks of onion and pepper. They add authenticity. Pour into a bowl, stir in the cilantro, and chill until serving time. This salsa may be stored in the refrigerator for 24 hours. Date: Tue, 18 Jun 1996 15:55:16 -0400 From: Leotah@aol.com Recipe By : Mexican Cooking For Beginners MC-Recipe Digest V1 #122 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 12 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 50.1mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 2.1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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