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Green Grape & Tomatillo Salsa

8 oz tomatillos,* husked and rinsed (about 5-8 fruits)
1 3/4 cups seedless green grapes, separated and rinsed
2 tbsp coarsely chopped fresh cilantro
2 cloves garlic, minced
1 jalapeƱo pepper, coarsely
chopped (remove the seeds for a milder flavor)
1/2 tsp salt
1 tbsp lime juice

Place all the ingredients in a food processor and pulse until slightly
coarse in texture. Refrigerate for up to three days.

* A staple of Mexican cuisine, the tomatillo resembles a small tomato with a papery
husk that should be removed before using; look for firm, bright green fruits

Yield: 2 cups. Analysis per quarter cup:
34 calories, 1g protein, 0g fat, 1g fiber,
8g carbohydrate, 147 mg sodium

Reprinted with permission from the California
Table Grape Commission
(www.freshcaliforniagrapes.com)

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