Dylan (Tomatilla and Zucchini) Salsa Recipe

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Ingredients:

Serving

2 medium yellow tomatoes, quartered
12 cherry tomatoes, tops trimmed off
1 green bell pepper, de-seeded and quartered
1 yellow bell pepper, de-seeded and quartered
1 medium zucchini, de-seeded and peeled , except for 1 1/2-inch strip, then cut into chunks
1/4 large sweet onion
1 medium mild banana pepper
6 medium tomatillos, husked, washed and halved
4 tbsp fresh parsley
2 tbsp white wine vinegar
1/4 tsp garlic powder
1/2 tbsp salt
7 jalapenos, red and green, diced fine
2 limes , juice of, strained
1 cup v8 vegetable juice

Directions:

Run the first 8 ingredients through the thin slicer of the food processor. Transfer finished mix to a large bowl.
Take 1/4 of the mix of the 8 ingredients and puree it in the food processor along with the lime juice, parsley, vinegar, garlic powder and salt. Mix the puree back in with the sliced veggies and add the diced jalapenas. Mix with a spoon.
Transfer the salsa into pint jars, about 1 inch from the top, and supplement each jar with vegetable juice to near the top. Put lids on and refrigerate before serving.
Salsa will keep for several days in refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	50.76 Kcal (213 kJ)
Calories from fat	0.99 Kcal
		% Daily Value*
Total Fat	0.11g	0%
Sodium	203.92mg	8%
Potassium	239.59mg	5%
Total Carbs	11.85g	4%
Sugars	4.53g	18%
Dietary Fiber	1.43g	6%
Protein	0.94g	2%
Vitamin C	63.9mg	106%
Vitamin A	0.3mg	10%
Iron	5.3mg	29%
Calcium	15.7mg	2%

Amount Per 100 g
Calories	24.95 Kcal (104 kJ)
Calories from fat	0.49 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	100.23mg	8%
Potassium	117.77mg	5%
Total Carbs	5.83g	4%
Sugars	2.23g	18%
Dietary Fiber	0.7g	6%
Protein	0.46g	2%
Vitamin C	31.4mg	106%
Vitamin A	0.1mg	10%
Iron	2.6mg	29%
Calcium	7.7mg	2%

* 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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