Try this Fresh Tomatillo Salsa recipe, or contribute your own.
Suggest a better descriptionRoast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast em. The husks will be nicely blackened, the skins translucent, and the fruits soft when theyre done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they dont lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process briefly. Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.] Source: Actually, my husband is the green-salsa preparer, so I sent him e-mail at work, requesting the recipe. Heres the (slightly edited) reply Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 16 Issue 25] Mar. 29, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (941g) | ||
Recipe Makes: 1 | ||
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Calories: 373 | ||
Calories from Fat: 37 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 50.1mg | 2 % | |
Potassium 2832.3mg | 75 % | |
Total Carbohydrate 83.3g | 25 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 67g | ||
Protein 15.8g | 23 % | |
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: 373
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