* Exported from MasterCook *
Salsa Piquante
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium tomatoes -- (about 1 pound)
1/2 small red onion
2 tablespoons cilantro leaves -- coarsely chopped (2 to 4)
3 cloves garlic -- roughly chopped
1 canned chilpotle chilies -- or 1 to 2 serrano or jalapeno chilies (1 to 2)
Salt
Rice wine vinegar -- to taste
-------- ------------ --------------------------------
4 medium tomatoes -- (about 1 pound)
1/2 small red onion
2 tablespoons cilantro leaves -- coarsely chopped (2 to 4)
3 cloves garlic -- roughly chopped
1 canned chilpotle chilies -- or 1 to 2 serrano or jalapeno chilies (1 to 2)
Salt
Rice wine vinegar -- to taste
Bring a small pan of water to a boil, immerse the tomatoes for a count of
ten, and immediately set them in a bowl of cold water. Cut out the cores,
then remove the skins and squeeze out the seeds. Or, for a more rustic
salsa, simply wash the tomatoes and chop them.
ten, and immediately set them in a bowl of cold water. Cut out the cores,
then remove the skins and squeeze out the seeds. Or, for a more rustic
salsa, simply wash the tomatoes and chop them.
Blend the onion, cilantro, and garlic together with a little of the tomato
for about 20 seconds; then add the rest of the tomato and blend very
briefly, retaining some texture.
for about 20 seconds; then add the rest of the tomato and blend very
briefly, retaining some texture.
Mince or puree the chili and add it, to taste, to the sauce. Season with
salt and a 1/4 teaspoon or more vinegar to bring up the flavors.
salt and a 1/4 teaspoon or more vinegar to bring up the flavors.
Makes about 2 1/2 cups (5 one-half cup servings)
Red, tangy, and tart, this sauce is an excellent condiment to serve with
the Chilaquiles or the Crepas con Queso y Verduras. Use the smoked
chilpotle chilies, or for a fresher taste, use serrano chilies, seeded and
chopped.
the Chilaquiles or the Crepas con Queso y Verduras. Use the smoked
chilpotle chilies, or for a fresher taste, use serrano chilies, seeded and
chopped.
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
"LatinAmerican/Hispanic"
Source:
"Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 30 Calories; trace Fat (9.2%
calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable.
calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0
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