RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2204
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| Recipe Name: |
Salsa Verde |
| Source: |
, June 2007 |
Submitted by: |
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Last Modified: |
2007-06-07
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
25.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
15.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.26
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 4
Cup
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Tested: |
No |
| Wine Type: |
Full-bodied whites |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.75 Cup parsley, flat-leaf
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Directions:
Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.
Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next 3 ingredients; blend until herbs are chopped and salsa is chunky.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.
Chef's Note: Can replace cilantro with 1 cup of fresh basil leaves. |
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| Nutrition per Serving: |
| Calories: |
127 |
Total Carbs: |
17.1 |
Net Carbs: |
10.0 |
| Cholesterol: |
0.0 |
Fat: |
3.6 |
Protein: |
0.47 |
| Fiber: |
7.13 |
Sodium: |
582.83 |
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