See Substitutions. Have the measure of broth ready. Cook fresh serrano or jalapeno peppers in boiling salted water until tender ~ about 5 minutes. (NOTE - If using fresh tomatillos, cook them with chiles.) Place tomatillos and chiles in a blender or food processor, along with cilantro, onion, and garlic. Stir. Process until smooth, but retain a little texture. See TIP! Heat oil in a medium-large non-stick skillet set over medium-high heat. When oil is hot -- enough to make a drop of the puree sizzle sharply -- pour the tomatillo mixture in the skillet all at once and stir constantly for 4 to 5 minutes, until mixture becomes darker and thicker. Add broth, return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 to 15 minutes. Season with salt, as needed. Makes 2 cups. Use as an ingredient, a sauce, a salsa, etc. __________ TIP! Transfer the contents of the blender or food processor to an "easy-to-handle" bowl. SUBstitutions Fresh tomatillos = two 13-oz cans of tomatillos; Fresh chile peppers = up to 1 tablespoon diced, canned peppers; 3 Serrano peppers = 2 jalapenos. Drain canned ingredients NOTES : Taste the chile peppers. Sometimes serranos are hotter than jalapenos. The shelf-life is short - refrigerate up to 4 days.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 8|
|Calories from Fat: 9 (27%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 141.2mg||5 %|
|Potassium 243.3mg||6 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.7g|
|Protein 1.6g||2 %|
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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: 33
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