* Exported from MasterCook *
Pebre - Chilean Cilantro Sauce
Recipe By :Chef Steven Raichlen
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup canned vegetable broth
1/2 cup minced fresh cilantro
1/2 cup minced onion
1/2 cup minced red bell pepper
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
4 garlic cloves -- minced
Combine all ingredients, stirring with a whisk until well-blended.
Yield: 2 cups (serving size: 1 tablespoon)
Note: Store remaining sauce in an airtight container in the refrigerator
for up to 2 weeks.
If you don't like cilantro, substitute parsley.
.
Cuisine:
"Latin American/Hispanic"
Source:
"Cooking Light, JANUARY 2000"
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 18 Calories; 2g Fat (83.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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