Green Pepper Salsa Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4: Green bell peppers, cored, seeded, and chopped
1 cup: Tomato puree,
1 tbsp: Olive oil,
1 small: Onion, chopped
7 Sprigs: fresh cilantro or parsley,
1 Clove: garlic, mashed through a press
1 tsp: Hot pepper sauce, or to taste
1 tbsp: Minced fresh oregano, or 1 teaspoon dried
Directions:
Combine the peppers, tomato puree, olive oil, and onion in a 4- cup
measure. Cover with vented plastic wrap and microwave on full power
until the peppers are just tender, about 4 1/2 minutes. Uncover and
let the mixture cool for about 5 minutes.
Scoop the pepper mixture into a blender and toss in the cilantro,
garlic, hot pepper sauce, and oregano. Whiz until not quite pureed,
about 2 to 3 seconds.
Serve warm with omelets, grilled chicken, beans, or tortillas. Serve
cold with chilled poached fish. Freeze in meal-sized containers for
up to six months, adjusting the spices after thawing.
Makes about 1 1/2 cups.
Per 1/4 cup portion: 60 Calories, 2 g Protein, 9 g Carbohydrates, 3 g
Fat, 0.4 g Saturated Fat, 0 mg Cholesterol, 22 mg Sodium
[THE WASHINGTON POST; August 29, 1990]
Source from luhu.jp
measure. Cover with vented plastic wrap and microwave on full power
until the peppers are just tender, about 4 1/2 minutes. Uncover and
let the mixture cool for about 5 minutes.
Scoop the pepper mixture into a blender and toss in the cilantro,
garlic, hot pepper sauce, and oregano. Whiz until not quite pureed,
about 2 to 3 seconds.
Serve warm with omelets, grilled chicken, beans, or tortillas. Serve
cold with chilled poached fish. Freeze in meal-sized containers for
up to six months, adjusting the spices after thawing.
Makes about 1 1/2 cups.
Per 1/4 cup portion: 60 Calories, 2 g Protein, 9 g Carbohydrates, 3 g
Fat, 0.4 g Saturated Fat, 0 mg Cholesterol, 22 mg Sodium
[THE WASHINGTON POST; August 29, 1990]
Source from luhu.jp