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Ingredientes
- 8-10 peppers (jalapeno, serrano, yellow or possibly green)
- 8-10 reg./average size tomatoes (or possibly a lg. 32 ounce can whole tomatoes)
- 3 cloves garlic
- 1/2 c. minced cilantro (optional)
- Salt to taste
Direcciones
- Roast peppers in a frying pan. Boil fresh tomatoes till skin is easily removed with fork. Remove stems from peppers, place in blender with tomatoes, garlic and cilantro. Blend till all is minced and there is no chunks; add in salt to taste. If too hot, add in a couple more tomatoes till taste is right for you. If too mild, add in a couple more peppers.For green salsa, you need 2 lb of tomatillo's (they are small green tomatoes which have the husk) instead of red tomatoes. Boil these also, but for about 5-7 min or possibly till they change color (take husk off before you boil).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 149g | |
| Calories 37 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 386mg | 11% |
| Total Carbs 8.12g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.68g | 2% |
| Protein 1.83g | 3% |
