Guest guest Posted December 18, 2000 Report Share Posted December 18, 2000 * Exported from MasterCook * Green Chile and Mint Salsa Recipe By :Vegetarian Cooking for Everyone, Deborah Madison Serving Size : 0 Preparation Time :0:00 Categories : Vegetarian Cooking for Everyon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 serrano chiles -- finely diced 1/2 green bell pepper -- finely diced 2 tablespoons finely diced white onion or scallion 1/2 cup chopped cilantro 2 tablespoons chopped mint -- (to 4 tbsp) juice and grated zest of 2 limes salt Combine the vegetables and herbs in a bowl and toss them with the lime juice, zest, and 1/4 teaspoon of salt. Add 2 to 3 tablespoons water, cover, and refrigerate for 30 minutes before using if time allows. Source: " Appetizers and First Courses " S(ISBN): " 0-7679-0014-6 " Copyright: " 1997 " Yield: " 3/4 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 35 Calories; trace Fat (6.1% calories from fat); 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1 1/2 Vegetable. NOTES : Use this where you want a mintly bite -- in eggs, quesadillas, grain-based salads, or over grilled vegetables, especially corn and onions. Nutr. Assoc. : 4889 0 1629 0 3383 0 0 Quote Link to comment Share on other sites More sharing options...
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