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Green Chili Salsa Dip (Beware Very Hot)

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Submitted by njg

YIELD

6 servings

PREP

30 min

COOK

0 min

READY

30 min

Ingredients

12 12
EACH EACH TOMATILLOS
remove stems and husks
½ 118
CUP ML YELLOW ONION
chopped
5 5
EACH EACH JALAPEÑO PEPPER
carefully split and remove seeds *
3 45
TABLESPOONS ML CILANTRO
fresh, chopped
1 ½ 7.5
TEASPOONS ML GARLIC
minced
2 3E+1
TABLESPOONS ML LIME JUICE
2 3E+1
TABLESPOONS ML OLIVE OIL
1 ½ 7.5
TEASPOONS ML TARRAGON LEAVES
fresh, chopped, or dried tarragon crushed
½ 2.5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER

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

Comments


 

 

Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 73 72% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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