Yomatillo Salsa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
3: Jalapeno peppers, stemmed, seeded, chopped
2 ounce: Tomatillos, drained
1: White onion, cut up
2 small: Garlic cloves, chopped
1/2 cup: Coarsely chopped cilantro,
3 tbsp: Fresh lime juice,
1/2 tsp: Salt,
1 pinch: Sugar,
Directions:
Combine peppers, tomatillos, onion, garlic and cilantro in a processor;
pulse 10 times. Scrape down sides of bowl. Add remaining ingredients. Pulse
several times until peppers and garlic are minced. Refrigerate briefly
before serving.
Yields 3-1/2 cups.
PER TABLESPOON: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg
cholesterol, 20 mg sodium, 0 g fiber.
Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93.
Posted by Stephen Ceideburg
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Source from luhu.jp
pulse 10 times. Scrape down sides of bowl. Add remaining ingredients. Pulse
several times until peppers and garlic are minced. Refrigerate briefly
before serving.
Yields 3-1/2 cups.
PER TABLESPOON: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg
cholesterol, 20 mg sodium, 0 g fiber.
Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93.
Posted by Stephen Ceideburg
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Source from luhu.jp
Tags
Sauces