Salsa Verde

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Yield:

1/2 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 5
Caloriesfromfat 18 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 0.9 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 39 mg
Calcium 4 mg

Ingredients

6 tomatillos (about 8 ounces)
1 jalapeño pepper
1/4 teaspoon salt
1 garlic clove, sliced
Cooking spray
1/4 cup water
1/4 cup minced fresh cilantro

Preparation

Discard the husks and stems from tomatillos. Place tomatillos and jalapeño in a saucepan; cover with water, and bring to a boil. Cook 15 minutes or until tender, and drain.

Combine tomatillos, jalapeño, salt, and garlic in a blender or food processor; process until smooth.

Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Pour tomatillo mixture into pan (mixture will boil vigorously), and cook 2 minutes. Add 1/4 cup water; cook 1 minute or until thoroughly heated. Stir in cilantro.

Note:

Jim Fobel,

January 1999
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