1. 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|
|Calories from Fat: 43 (9%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 465
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