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Ingredients
- 2-4 jalapeno chilies or possibly other warm chilies, roasted and peeled
- 1 pound fresh green tomatoes
- 5 sprigs cilantro
- 1 clove garlic salt
Directions
- Remove stems from chilies; don't remove seeds. Set chilies aside. Remove papery husks from tomatoes. If using fresh tomatoes, place in medium saucepan.
- Add in cool water to cover, bring to a boil amd drain. Place chilies, tomatoes, cilantro and garlic in blender. Blend till finely grnd.
- Turn into medium bowl. Cover and chill overnight.
- Before serving, add in salt to taste.
- Makes 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 515g | |
| Calories 115 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.04g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 1335mg | 38% |
| Total Carbs 25.66g | 7% |
| Dietary Fiber 6.6g | 22% |
| Sugars 15.92g | 11% |
| Protein 5.69g | 9% |
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