Green Salsa
Canola oil’s neutral taste is a perfect backdrop for these bright and lively flavors!
INGREDIENTES
- 1 Tbsp canola oil 15 mL
- 1 garlic clove
- 8 medium tomatillos, cut into 4 wedges
- 3 jalapeño chile peppers, seeds and veins removed, diced
- 1 cup cilantro 250 mL
- 1/2 tsp salt 2 mL
INSTRUCCIONES
- 1. In skillet, heat canola oil over medium heat. Add garlic and tomatillos and sauté until tomatillos soften.
- 2. In food processor, process cooked tomatillos and garlic with jalapeños, cilantro and salt until chopped consistency is achieved. Cover and place in refrigerator to cool before serving.
- Tip: Control salsa heat by adjusting the number of jalapeño peppers. For more heat, include the veins of the jalapeño and for even more kick, its seeds.
RINDE
4 cups (1 L)
TAMAÑO DE LA PORCIÓN
2 Tbsp (30 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 15 |
| Grasa total | 1 g |
| Grasa saturada | 0 g |
| Colesterol | 0 mg |
| Carbohidratos | 1 g |
| Fibra | 0 g |
| Azúcares | 1 g |
| Proteína | 0 g |
| Sodio | 75 mg |
| Potasio | 53 mg |
