Try this Tomatillo And Yellow Tomato Salsa with Tortilla Chips recipe, or contribute your own.
Suggest a better description*available at specialty produce markets and many supermarkets Make chips: In a kettle heat 3/4 inch oil to 375F. on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers. Make salsa: In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapenos, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight. Serve salsa with chips. Makes 8 dozen chips and about 6 cups salsa. Gourmet July 1994
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 1 servings | ||
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Calories: 341 | ||
Calories from Fat: 330 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.2mg | 1 % | |
Potassium 321.6mg | 8 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3g | ||
Protein 1.6g | 2 % | |
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: 341
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