Try this Quick Tomatillo Chile Sauce (Salsa Verde) recipe, or contribute your own.
Suggest a better description1. Boil the fresh tomatillos and chiles in salted water to cover until tender, about 10-15 minutes, drain. If using canned, just drain. 2. In a blender or food processor puree chiles and tomatillos along with the cilantro, onion & garlic; If using a blender, stir well, but make sure the mixture still has some texture. 3. Heat the tablespoon of vegetable broth in a large skillet over medium high heat. When hot, pour in puree all at once and stir constantly for 4 to 5 minutes until sauce gets darker and thicker. Add the 2 cups of broth, return to a boil, reduce heat to medium and simmer until thick enough to coat a spoon, about 10 minutes more. Add salt to taste. Posted to fatfree digest V97 #208 by JBennicoff@aol.com on Sep 13, 1997
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Serving Size: 1 Serving (5992g) | ||
Recipe Makes: 1 | ||
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Calories: 465 | ||
Calories from Fat: 43 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 21848.3mg | 753 % | |
Potassium 1431.2mg | 38 % | |
Total Carbohydrate 107.2g | 32 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 96.5g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 465
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