Fresh tomatillo salsa
Remove husks from tomatillos, wash, and cut into halves. Remove stem of the jalapeno and cut into several large pieces (seeds and all). Rinse the cilantro and cut off about half of the stalk of the stems (you want mainly leaves but some stems are okay). Dice onion into medium dice. In a blender, combine half of the diced onion, 3/4 of the Cilantro, salt, jalapeno, and tomatillos. Puree. Taste and correct for heat and salt (you can add more of both if you like). When done, empty into a container and add the remaining half of the diced onion.
This salsa will last several weeks in the refrigerator (except that it is usually gone by then).
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 11 | ||
Calories from Fat: 2 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 72mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.8g | ||
Protein 0.3g | 0 % | |
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: 11
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