Yomatillo salsa

6 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
3 Jalapeno peppers, stemmed, seeded, chopped
2 ounces Tomatillos, drained
1 White onion, cut up
2 smalls Garlic cloves, chopped
½ cup Coarsely chopped cilantro
3 tablespoons Fresh lime juice
½ teaspoon Salt
1 pinch Sugar

Directions

Combine peppers, tomatillos, onion, garlic and cilantro in a processor; pulse 10 times. Scrape down sides of bowl. Add remaining ingredients. Pulse several times until peppers and garlic are minced. Refrigerate briefly before serving.

Yields 3-½ cups.

PER TABLESPOON: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 20 mg sodium, 0 g fiber.

Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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