Spicy green salsa
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable broth |
| 1 | teaspoon | Olive oil |
| 1 | cup | Onion; chopped |
| ⅓ | cup | Green bell pepper; chopped |
| 1 | teaspoon | Garlic; minced |
| 1½ | cup | Tomatillos; chopped |
| 1 | teaspoon | Ground cumin |
| 1 | tablespoon | Canned jalapeno chiles; chopped |
| 1 | tablespoon | Mild white vinegar |
| ¼ | cup | Cilantro; chopped |
Directions
Heat broth and oil in 10 inch skillet over meidum-high heat. Saute onion, peppers and garlic until soft but not brown, stirring frequently, about 3 minutes. Add tomatillos and cumin; saute 10 minutes. Add remaining ingredients; saute 3 minutes. Serve warm. Makes about 1-½ cups salsa.
NOTES : Nutrtitional info: per tablespoon: 6 calories, 0 protein, 0.2g total fat, 1g carbo, 0 chol, 3mg sodium, 0.2g fiber.
Recipe by: January 1997 Vegetarian Times Converted by MM_Buster v2.0l.