Green Pepper Salsa
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Categories: Mexican, Sauces
Yield: 1 servings
4 Green bell peppers, cored,
-seeded, and chopped
1 c Tomato puree
1 tb Olive oil
1 sm Onion, chopped
7 Sprigs fresh cilantro or
-parsley
1 Clove garlic, mashed through
-a press
1 ts Hot pepper sauce, or to
-taste
1 tb Minced fresh oregano, or 1
-teaspoon dried
Combine the peppers, tomato puree, olive oil, and onion in a 4- cup
measure. Cover with vented plastic wrap and microwave on full power
until the peppers are just tender, about 4 1/2 minutes. Uncover and
let the mixture cool for about 5 minutes.
Scoop the pepper mixture into a blender and toss in the cilantro,
garlic, hot pepper sauce, and oregano. Whiz until not quite pureed,
about 2 to 3 seconds.
Serve warm with omelets, grilled chicken, beans, or tortillas. Serve
cold with chilled poached fish. Freeze in meal-sized containers for
up to six months, adjusting the spices after thawing.
Makes about 1 1/2 cups.
Per 1/4 cup portion: 60 Calories, 2 g Protein, 9 g Carbohydrates, 3 g
Fat, 0.4 g Saturated Fat, 0 mg Cholesterol, 22 mg Sodium
[THE WASHINGTON POST; August 29, 1990]
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