Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in a food processor or blender. Blend to a coarse puree. Add bell pepper, lime juice, sugar and salt. Blend until well blended. If using immediately add a tablespoon of water if the salsa seems too thick. If refrigerating until ready to use, do not add water. The vegetables will give off liquid as the salsa sits. Makes about 1 1/2 cups. Pittsburgh Post-Gazette, September 22, 1993 Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 14:37:41 +0000 From: Linda Place
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 91.2mg||2 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 23.5g|
|Protein 0.5g||1 %|
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Calories per serving: 92
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