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. I fusing canned tomatillos, drain and measure out 4 cups. Broil fresh tomatillos (do not broil canned), chilies, garlic, and onions on rack of a broiler pan 1 to 2 inches from heat, turning once, until softened and slightly charred, about 8 minutes.
Peel garlic and pull off tops of chilies. Puree all ingredients in food processor.
Cook's note: Salsa can be made 1 day ahead and chilled, covered. And you can half this recipe or make the whole thing and freeze the salsa in batches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1845g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 660 | ||
Calories from Fat: 130 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.3mg | 1 % | |
Potassium 4442.2mg | 117 % | |
Total Carbohydrate 131.5g | 39 % | |
Dietary Fiber 34.1g | 136 % | |
Sugars, other 97.4g | ||
Protein 19.9g | 28 % | |
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: 660
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