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Suggest a better descriptionSalt to taste Wash tomatillos in warm water and remove the papery husks. Rinse off some of he sticky residue. Steam with the whole chili peppers for four minutes over boiling water. Cool. Cut open the chilies and cut out some of the seeds and veins. Cut peppers into pieces. Place tomatillos and peppers in a food processor or blender. Puree roughly, then add garlic and cilantro. Puree to a finer texture. Blend in vinegar and salt to taste. Use as a sauce for enchiladas, nachos or burritos. Use fresh or freeze. Note: tomatillos are available in the exotic produce section of many supermarkets. They look like small, green tomatoes with papery brown husks. From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat Stockett Posted to MM-Recipes Digest V3 #272 Date: Fri, 04 Oct 1996 21:29:01 -0700 From: jessann doe
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 50 | ||
Calories from Fat: 14 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.5mg | 0 % | |
Potassium 414mg | 11 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 6.3g | ||
Protein 1.5g | 2 % | |
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: 50
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