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Add a photoRed Mexican Salsa. Great with Chips and Margaritas for that Cinco de Mayo Celebration!
Ingredients
- 1 lb fresh tomatillos, peeled
- 4 to 6 chiles de arbol, to taste (some chiles are hotter than others)
- 1/4 cup cilantro, chopped
- 1 clove garlic
- salt to taste
Directions
- In a medium saucepan and on medium heat, cook tomatillos and chilies with enough water to cover.
- Cook until the color of the tomatillos become pale. They should become soft, but not to the point of falling apart.
- Put mixture in a bleder with garlic and salt. Add about a cup of cooking liquid to reach the desired consistency. Add cilantro at the end. Serve hot or cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 8 servings | |
| Calories 19 | |
| Calories from Fat 5 | 26% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 155mg | 4% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.24g | 1% |
| Protein 0.57g | 1% |
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Menus and Pairings
Goes Well With: Mexican Cuisine, Chips
Wine and Drink Pairings: Margaritas, Beer
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