Guest guest Posted September 25, 1999 Report Share Posted September 25, 1999 * Exported from MasterCook * Salsa Verde (Mexico) Recipe By :Linda McCartney Serving Size : 6 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 jalapeno peppers (or more) 3/4 pound tomatillos or green (unripe) tomatoes 1 medium onion 1 teaspoon sugar 4 tablespoons chopped fresh cilantro 1 lime -- juiced salt and pepper Remove stems and seeds from the peppers (Fresh or preserved); finely chop. Skin, rinse and chop the tomatillos. Chop the onion. In a medium saucepan, cook tomatillos with the onion and the chile peppers in 1/2-inch water over a medium heat for about 5 minutes until softened. Leave to cool. Stir in (unrefined) sugar, cilantro (flatleaf parsley) and juice of 1 lime. Season to taste. Cuisine: " Vegetarian " S(Collection): " Pat_H (kitpath) on 16 Sep 1999 " Copyright: " 1998 Linda McCartney on Tour (Little Brown) " - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 1g Total Fat; (15% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 -:- Pat Hanneman (ICQ 50232533) http://home.earthlink.net/~kitpath/ New Recipes ~ Weekly Food Links McRn : MasterCook Resource Network Quote Link to comment Share on other sites More sharing options...
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