Habanero Salsa
. . . Just pass this one by if you do not like hot and spicy foods - habaneros are really HOT, but have great flavor..

Makes 3 cups

• 2 pound medium tomatillos, husked, rinsed
• 1/2 medium white onion
• 4 garlic cloves, peeled
• 1 - 1 1/2 inch fresh habanero peppers

• 1/2 cup chopped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon salt

Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots (about 5 minutes per side for the chilies and 10 minutes per side for tomatillos, onion, and garlic).

Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold - at least 1 hour. Season salsa to taste with desired added salt.

Per 1/8 cup serving: 14 Calories; trace Fat (22.2% calories from fat); trace Saturated Fat; trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.

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