Rio Mambo Salsa Verde Recipe

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Ingredients:

Serving

2 garlic cloves, unpeeled
2 serrano chilies, seeded (or leave in the seeds for a more fiery salsa)
1/4 cup pumpkin seeds
2 poblano chiles , roasted and peeled
3/4 cup fresh parsley leaves (about 1/2 bunch)
3/4 cup cilantro leaf (about 1/2 bunch)
1/4 cup olive oil
1 lime , juice of
salt , to taste
fresh ground black pepper , to taste

Directions:

In a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, and pumpkin seeds until browned.
Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil and lime juice.
Blend until smooth. (I prefer it left a little chunky rather than totally smooth.) Season with the salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	148.82 Kcal (623 kJ)
Calories from fat	128.64 Kcal
		% Daily Value*
Total Fat	14.29g	22%
Cholesterol	9.91mg	3%
Sodium	20.1mg	1%
Potassium	152.81mg	3%
Total Carbs	3.13g	1%
Sugars	0.49g	2%
Dietary Fiber	0.96g	4%
Protein	3.46g	7%
Vitamin C	21.2mg	35%
Iron	1.1mg	6%
Calcium	37.6mg	4%

Amount Per 100 g
Calories	242.86 Kcal (1017 kJ)
Calories from fat	209.94 Kcal
		% Daily Value*
Total Fat	23.33g	22%
Cholesterol	16.17mg	3%
Sodium	32.8mg	1%
Potassium	249.38mg	3%
Total Carbs	5.11g	1%
Sugars	0.8g	2%
Dietary Fiber	1.57g	4%
Protein	5.65g	7%
Vitamin C	34.7mg	35%
Iron	1.8mg	6%
Calcium	61.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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