Pep Squad Salsa Recipe
Nutritional Info (Per serving):
Calories: 30, Saturated Fat: 0g, Sodium: 5mg, Dietary Fiber: 2g, Total Fat: 1g, Carbs: 6g, Sugars: 0g, Cholesterol: 0mg, Protein: 1g
Ingredients
1/4 cup(s) onion(s), red, finely chopped 1/4 cup(s) water, ice water 2 tablespoon vinegar, white wine 4 tomatillo(s), fresh 3/4 cup(s) tomato(es), yellow cherry, finely chopped 2 tomato(es), plum, finely chopped, about 2/3 cup 1 1/2 teaspoon cilantro 1 pepper(s), serrano chile, seeded and finely chopped 1 teaspoon lime juice Recipe Tip:
Chill from 1 to 24 hours.
Preparation
1. In a medium bowl, combine onion, the ice water, and vinegar. Let stand for 30 minutes. Meanwhile, remove and discard the thin brown papery husks from the tomatillos. Rinse tomatillos and finely chop (you should have about 3/4 cup).
2. Drain onion; stir in tomatillos, cherry tomatoes, plum tomatoes, cilantro, chile pepper, and lime juice. Season to taste with salt and black pepper. Cover and chill for at least 1 hour or up to 24 hours.
3. Tote in an insulated cooler with ice packs. Serve with baked tortilla chips.
Nutritional Info (Per serving):
Calories: 30, Saturated Fat: 0g, Sodium: 5mg, Dietary Fiber: 2g, Total Fat: 1g, Carbs: 6g, Sugars: 0g, Cholesterol: 0mg, Protein: 1g
Ingredients
1/4 cup(s) onion(s), red, finely chopped 1/4 cup(s) water, ice water 2 tablespoon vinegar, white wine 4 tomatillo(s), fresh 3/4 cup(s) tomato(es), yellow cherry, finely chopped 2 tomato(es), plum, finely chopped, about 2/3 cup 1 1/2 teaspoon cilantro 1 pepper(s), serrano chile, seeded and finely chopped 1 teaspoon lime juice Recipe Tip:
Chill from 1 to 24 hours.
Preparation
1. In a medium bowl, combine onion, the ice water, and vinegar. Let stand for 30 minutes. Meanwhile, remove and discard the thin brown papery husks from the tomatillos. Rinse tomatillos and finely chop (you should have about 3/4 cup).
2. Drain onion; stir in tomatillos, cherry tomatoes, plum tomatoes, cilantro, chile pepper, and lime juice. Season to taste with salt and black pepper. Cover and chill for at least 1 hour or up to 24 hours.
3. Tote in an insulated cooler with ice packs. Serve with baked tortilla chips.
