(Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:
- 12 ounces Mexican green tomatoes (tomatillos)
- Water
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 1 Tablespoon fine-chopped cilantro
- 1 teaspoon minced Jalapeno chilies
- 1/4 teaspoon ground cumin
- 1/8 teaspoon sugar
- Salt, to taste
Preparation:
Remove and discard husks from green tomatoes. Simmer in water to cover in large saucepan 5 to 8 minutes until tender. Cool and drain, reserving liquid.
Process tomatoes, onions, garlic, cilantro, jalapeno chiles, cumin, and sugar in a food processor fitted with the metal blade, using on/off pulses, until almost smooth, adding enough reserved liquid to make medium dipping consistency. Season with salt.
Goes great with Low-Fat White Chili.
Yield: about 1 cup
Per (2-tablespoon) serving: 17 calories, less than 5 percent calories from fat, .51 gram protein, 3 grams carbohydrates, .89 gram total fiber, trace fat, no cholesterol .82 milligram sodium.
Recipe Source: 1,001 Low-Fat Soups and Stews edited by Sue Spitler with Linda Yoakam (Surrey Books)
Reprinted with permission.
Process tomatoes, onions, garlic, cilantro, jalapeno chiles, cumin, and sugar in a food processor fitted with the metal blade, using on/off pulses, until almost smooth, adding enough reserved liquid to make medium dipping consistency. Season with salt.
Goes great with Low-Fat White Chili.
Yield: about 1 cup
Per (2-tablespoon) serving: 17 calories, less than 5 percent calories from fat, .51 gram protein, 3 grams carbohydrates, .89 gram total fiber, trace fat, no cholesterol .82 milligram sodium.
Recipe Source: 1,001 Low-Fat Soups and Stews edited by Sue Spitler with Linda Yoakam (Surrey Books)
Reprinted with permission.
