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Kiwi-Tomatillo Salsa Verde

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.54

$0.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish Mexican
spoonacular Score:51%

Spoonacular Score: 51%

 

You can never have too many hor d'oeuvre recipes, so give Kiwi-Tomatillo Salsa Verde a try. This recipe makes 8 servings with 40 calories, 1g of protein, and 1g of fat each. For 54 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegan diet. A mixture of onion, salt, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Try Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole, Easy Salsa Verde (Tomatillo Salsa) for canning, and Basic Salsa Verde (Mexican Tomatillo Salsa) for similar recipes.

Mexican works really well with Riesling, Sparkling rosé, and Pinot Noir. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Weingut Jurgen Leiner Trocken Estate Riesling. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 18 dollars per bottle.

Weingut Jurgen Leiner Trocken Estate Riesling

Certified biodynamic by Demeter. Grown in loess and loam soils from vineyards in and around Ilbesheim in the southeastern Pfalz, 100% vinified in steel. Completely dry-tasting Pfalzer Riesling with modest alcohol, 5g/l RS and 7+g acidity, true to the combined ripeness and high-toned acidity of the vintage. The wine is utterly fresh, clean and vivid on the palate, teeming with minerals and stone fruit, capped by a succulent finish.

» Get this wine on Wine.com

Ingredients

Servings:
8 cups
8 cups cilantro leaves
cilantro leaves
2
2  jalapeno peppers
jalapeno peppers
1
1  kiwi fruit
kiwi fruit
1 Tbsp
1 Tbsp fresh lime juice
fresh lime juice
some
some salt
salt
0.25 tsps
0.25 tsps sugar
sugar
1.5 lb
1.5 lb tomatillos
tomatillos
0.5 cups
0.5 cups white onion
white onion
8 cups cilantro leaves
8 cups
cilantro leaves
2  jalapeno peppers
2
jalapeno peppers
1  kiwi fruit
1
kiwi fruit
1 Tbsp fresh lime juice
1 Tbsp
fresh lime juice
some salt
some
salt
0.25 tsps sugar
0.25 tsps
sugar
1.5 lb tomatillos
1.5 lb
tomatillos
0.5 cups white onion
0.5 cups
white onion

Equipment

food processor
food processor
baking sheet
baking sheet
blender
blender
broiler
broiler
oven
oven
frying pan
frying pan
food processor
food processor
baking sheet
baking sheet
blender
blender
broiler
broiler
oven
oven
frying pan
frying pan


Instructions

  1. Remove the husks from your tomatillos and rinse in cold water. Cut them into quarters and place on a greased baking sheet. Set your ovens broiler to high and place the pan in the oven. Check every two or three minutes to turn the tomatillos and make sure they arent burning. Remove from oven when they have a nice brown color.
  2. Meanwhile, place the peeled kiwi, chopped onion, cilantro leaves, lime juice, sugar, and Jalapeo peppers in a food processor or blender.
  3. Add the roasted tomatillos to the food processor and pulse until all of the ingredients are combined but not entirely pureed. You want some little lumps in there.
  4. Taste and adjust seasoning with salt. Chill in fridge for 30 minutes before using. Try this as a dip with tortilla chips, or use it to top your favorite tacos, enchiladas, or tamales.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.54
Ingredient
½ cups cilantro leaves
2 jalapeno peppers
1 kiwi fruit
1 Tbsp fresh lime juice
1.5 pounds tomatillos
½ cups white onion
Price
$0.26
$0.12
$0.60
$0.13
$3.01
$0.18
$4.30

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Cooking Tips

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

Disclaimer

Nutritional Information

Quickview
40 Calories
1g Protein
0.96g Total Fat
8g Carbs
12% Health Score
Limit These
Calories
40
2%

Fat
0.96g
1%

  Saturated Fat
0.13g
1%

Carbohydrates
8g
3%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
195mg
9%

Get Enough Of These
Protein
1g
2%

Vitamin C
26mg
32%

Vitamin K
16µg
16%

Fiber
2g
9%

Vitamin B3
1mg
8%

Potassium
294mg
8%

Manganese
0.16mg
8%

Magnesium
20mg
5%

Copper
0.09mg
5%

Vitamin E
0.65mg
4%

Vitamin A
213IU
4%

Vitamin B6
0.08mg
4%

Phosphorus
41mg
4%

Iron
0.61mg
3%

Vitamin B1
0.05mg
3%

Folate
12µg
3%

Vitamin B2
0.04mg
2%

Vitamin B5
0.18mg
2%

Zinc
0.23mg
2%

Calcium
13mg
1%

covered percent of daily need

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