Cut 2 or 3 thin slices from tip of jalapeno (wear rubber gloves) and reserve for garnish. In a saucepan simmer tomatillos and remaining jalapeno in water to cover until tomatillos are tender, about 5 minutes, and transfer tomatillos, jalapeno, and 1/4 cup cooking liquid to a blender or food processor. Blend salsa until chopped but not completely smooth and transfer to a serving bowl. Cool salsa and chill, covered, until cold. Salsa may be prepared up to this point 2 days ahead and chilled, covered. Just before serving, stir coriander, all but 1 teaspoon onion, and salt to taste into salsa. In a small bowl stir sour cream until smooth and spoon into center of salsa. Garnish sour cream with coriander sprig, reserved jalapeno, and remaining onion and serve with chips. Makes about 2 1/2 cups, serving 8 as an hors doeuvre. Gourmet June 1995 Per serving: 392 Calories (kcal); 29g Total Fat; (62% calories from fat); 8g Protein; 31g Carbohydrate; 51mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (731g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 155 (71%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 44.8mg||14 %|
|Sodium 73.8mg||3 %|
|Potassium 322.5mg||8 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 11.9g|
|Protein 3.3g||5 %|
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Calories per serving: 217
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