Roast peppers to brown the skin, then peel off the papery skin and remove seeds.
Chop or dice the onion.
Mince the garlic.
Chop the tomatoes.
Remove husks from tomatillos and wash, then quarter them.
Add all ingredients except 2 tomatoes and cilantro to blender/food processor, and blend to desired consistency.
Mix in the 2 chopped tomatoes and chopped cilantro.
Makes ~3 quarts of salsa. Vary pepper types for different flavors.
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|Serving Size: 1 Serving (1038g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 25 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 5294.6mg||183 %|
|Potassium 2660.2mg||70 %|
|Total Carbohydrate 53.6g||16 %|
|Dietary Fiber 13.4g||53 %|
|Sugars, other 40.3g|
|Protein 11.8g||17 %|
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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: 246
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