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Green Chili Salsa Dip (Beware Very Hot)

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

0 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
12 each tomatillos
remove stems and husks
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½ cup yellow onion
chopped
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5 each jalapeño pepper
carefully split and remove seeds
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3 tablespoons cilantro
fresh, chopped
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1 ½ teaspoons garlic
minced
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2 tablespoons lime juice
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2 tablespoons olive oil
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1 ½ teaspoons tarragon leaves
fresh, chopped, or dried tarragon crushed
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½ teaspoon sugar
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½ teaspoon salt
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teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
12 each tomatillos
remove stems and husks
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118 ml yellow onion
chopped
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5 each jalapeño pepper
carefully split and remove seeds
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45 ml cilantro
fresh, chopped
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7.5 ml garlic
minced
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3E+1 ml lime juice
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3E+1 ml olive oil
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7.5 ml tarragon leaves
fresh, chopped, or dried tarragon crushed
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2.5 ml sugar
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2.5 ml salt
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0.6 ml black pepper
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Directions

Coarsely chop the tomatillos and place in a bowl.

Add all the other ingredients and mix well.

May be served at room temperature, or chilled.

Suggested Dippers: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 7372% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 199mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 17%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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