Try this Roasted Tomatillo Salsa recipe, or contribute your own.
Suggest a better descriptionPreheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Puree all ingredients in a blender. Cooks note: ? Salsa can be made 1 day ahead and chilled, covered. Makes about 3 cups. Gourmet November 1999 Per serving: 57 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 3769mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (877g) | ||
Recipe Makes: 1 servings | ||
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Calories: 47 | ||
Calories from Fat: 9 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2402.1mg | 83 % | |
Potassium 927.1mg | 24 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 2.3g | ||
Protein 3.9g | 6 % | |
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: 47
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