Spicy Green Salsa
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INGREDIENTS
- 1/4 c Cilantro; chopped
- 1 1/2 c Tomatillos; chopped
- 1 tb Mild white vinegar
- 1/4 c Vegetable broth
- 1/3 c Green bell pepper; chopped
- 1 c Onion ; chopped
- 1 ts Ground cumin
- 1 ts olive oil
- 1 ts Garlic; minced
- 1 tb Canned jalapeno chiles;
INSTRUCTIONS
Heat broth and oil in 10 inch skillet over meidum-high heat. Saute onion, peppers and garlic until soft but not brown, stirring frequently, about 3 minutes. Add tomatillos and cumin; saute 10 minutes. Add remaining ingredients; saute 3 minutes. Serve warm. Makes about 1-1/2 cups salsa. NOTES : Nutrtitional info: per tablespoon: 6 calories, 0 protein, 0.2g total fat, 1g carbo, 0 chol, 3mg sodium, 0.2g fiber. Recipe by: January 1997 Vegetarian Times
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (57g) | ||
| Recipe Makes: 18 servings | ||
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| Calories: 11 | ||
| Calories from Fat: 1 (9%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 151.3mg | 5 % | |
| Potassium 30.8mg | 1 % | |
| Total Carbohydrate 2.3g | 1 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 2g | ||
| Protein 0.2g | 0 % | |
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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. |
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Calories per serving: 11
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