Tomatillo Salsa with Peppers

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* Exported from MasterCook *

 

Tomatillo Salsa with Peppers

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil -- PLUS 3 tablespoons

6 medium shallots -- peeled & minced

4 cloves garlic -- finely chopped

1 pound fresh tomatillos -- outer skin removed & cut in half

1 large red bell pepper -- seeded & cut into 1 " pieces

1 large yellow bell pepper -- seeded & cut into 1 " pieces

1 large orange bell pepper -- seeded & cut into 1 " pieces

1/4 cup chopped fresh cilantro

1/3 cup tomato paste

1/4 cup water

1 dried chipotle pepper -- seeded & cut into very small

pieces

OR 1 canned chipotle in adobo sauce -- seeded & minced

1 teaspoon smoked paprika or mild chili powder

1 1/2 teaspoons salt

 

Heat 1/4 cup of the olive oil in a small saute pan over medium heat and saute

the shallots until they have softened. Scrape them into the insert of the slow

cooker. (If your microwave oven is large enough to hold the slow cooker insert,

place the oil and shallots in the insert, cover with the inverted lid or a flat

plate, and place the insert in the microwave.) Cook on high for 4 to 5 minutes

or until the shallots have softened.

 

Place the remaining ingredients, including the 3 tablespoons of olive oil, in

the slow cooker insert. Cover and cook on high for 1 1/2 to 2 hours or until

the vegetables are soft but not mushy. Serve with corn chips. The salsa can be

stored in the refrigerator in a covered container for up to 2 weeks.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 675 Calories; 55g Fat (69.6% calories

from fat); 8g Protein; 46g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

3906mg Sodium. Exchanges: 9 Vegetable; 11 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0