Two Kinds of Salsas with Tortillas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 2.05 g | (2 %) | ||
| Fat | 7.89 g | (7 %) | ||
| Carbohydrates | 22.68 g | (15 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 117.09 mg | (14,636 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 1.23 mg | (10 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 35.16 μg | (12 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 7.62 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49.21 mg | (52 %) | ||
| Potassium | 427.96 mg | (11 %) | ||
| Calcium | 113.12 mg | (11 %) | ||
| Magnesium | 22.54 mg | (8 %) | ||
| Iron | 0.54 mg | (4 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.36 mg | (5 %) | ||
| Saturated fatty acids | 0.54 g | |||
| Cholesterol | 0 mg |
Ingredients
- For the salsa verde
- 500 grams green Tomatillo
- 1 Red onion
- 2 green Jalapeño
- 1 handful cilantro
- lemon juice
- 1 pinch brown sugar
- salt
- For the Salsa Picante
- 500 grams Beefsteak tomato
- 1 garlic clove
- 1 Red onion
- 1 green Jalapeño
- 1 Red Jalapeño
- 1 Tbsp olive oil
- lemon juice
- 1 pinch brown sugar
- salt
Preparation steps
For the salsa verde, rinse the tomatillos, remove the stems, blanch in hot water, shock under cold water, peel and coarsely chop, then puree. Peel the onion and chop finely. Rinse the jalapenos, cut in half, remove the seeds and dice finely. Chop the cilantro leaves finely and mix with the other prepared ingredients. Season with lemon juice, sugar and salt.
For the salsa picante, rinse the tomatoes, remove the stems, blanch in hot water, shock under cold water, peel and coarsely chop. Peel the garlic and the onion and finely chop. Rinse the jalapenos, cut in half, remove the seeds and dice finely. Sauté the onion with the garlic briefly in hot oil. Add the tomatoes and jalapenos and let simmer for about 10 minutes until slightly thickened. Season with lemon juice, sugar and salt to taste and let cool.
Serve both salsas with tortillas.
