Green Salsa
INGRÉDIENTS
- 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
PRÉPARATION
- 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.
RENDEMENT
4 cups (1 L)
PORTION
2 Tbsp (30 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 15 |
| Lipides | 1 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 1 g |
| Fibres | 0 g |
| Sucres | 1 g |
| Protéines | 0 g |
| Sodium | 75 mg |
| Potassium | 53 mg |
