Try this Salsa Verde recipe, or contribute your own.
Suggest a better descriptionHeat olive oil, garlic cloves, red pepper flakes and salt in a small skillet until garlic is just golden. Let cool. Purée with parsley, basil, oregano, and red wine vinegar until smooth.
From:FOOD NETWORK MAGAZINE, Dec., 2012, Ogunquit
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 18 | ||
Calories from Fat: 12 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 516.4mg | 18 % | |
Potassium 61.9mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.9g | ||
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: 18
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