We have a surplus of tomatillos from the garden, yet not a lot of time to make salsa. Here's something different to do with them.
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To roast peppers: Preheat the broiler of your oven. Wash and dry the chile peppers. Place chili peppers on a baking sheet; broil 3 to 5 minutes each side until blackened. Remove from oven. Place hot chile pepper in a bowl, cover with plastic wrap or an air-tight lid, and allow to steam for 10 minutes. After 10 minutes, remove chile peppers. Using a sharp knife, remove stems, skins, and seeds. Peel the charred skin off the peppers and remove stems and seeds. Slice in long slices
Note: In our sprawling metropolis, it can be very difficult to find something besides green peppers at our uninspired grocery store, you could sub whole canned chilies, 2-3 cans and slice them into larger pieces than the canned diced ones.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 serving (177g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 52 | ||
Calories from Fat: 6 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 651.7mg | 22 % | |
Potassium 487.7mg | 13 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 8.5g | ||
Protein 2.3g | 3 % | |
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: 52
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