Guest guest Posted October 26, 2000 Report Share Posted October 26, 2000 * Exported from MasterCook * Fresh Salsa Verde Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 4/20/00 Serving Size : 1 Preparation Time :0:00 Categories : Healthful Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh tomatillos -- husked 1/2 medium white onion -- cut in half again 2 cloves garlic 3 serrano or jalapeño chiles -- up to 5 seeded and trimmed, 1/4 cup chopped fresh cilantro 1/2 teaspoon sugar -- or as needed Salt and freshly ground black pepper 1/2 cup defatted stock or water -- up to 1 Makes 2 cups. Adapted from a favorite recipe from Steven Raichlan's newest cookbook, " High-Flavor, Low-Fat Mexican Cooking " (Viking, 1999), this low-fat green salsa is made with tomatillos. Roast tomatillos in 10-inch nonstick skillet over medium-high heat until lightly browned on all sides, 6 to 8 minutes, turning with tongs. Transfer them to plate. Add onion, garlic and chiles to skillet and roast until lightly browned, 6 to 10 minutes, removing vegetables to plate as they are done. In a food processor, combine roasted vegetables, cilantro, sugar, salt and pepper to taste. Puree to coarse paste. Add stock as needed to make pourable sauce. Adjust seasonings. Nutrition information per serving: Calories 62, Carbohydrates 12 g, Protein 2 g, Fat 1 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 11 mg, Calcium 21 mg, Dietary fiber 3 g, Diabetic exchanges per serving: 2 vegetable exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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