In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 1/2 cup. In a medium saucepan, cover the tomatillos with water. Set the pan over medium heat, bring to a simmer, and cook, uncovered, about 10 minutes, or until the tomatillos are soft. Drain and cool them. In a blender, combine the tomatillos, green chiles, water, garlic, and salt, and puree on high speed until smooth. Transfer to a bowl and stir in the onions and cilantro. Cover and refrigerate for at least 1 hour. Adjust the seasoning. The salsa can be prepared up to 2 days ahead without loss of flavor or texture. Makes 2 1/2 cups Source: The El Paso Chile Companys Texas Border Cookbook Posted to MM-Recipes Digest V3 #337 From: Robert Trussell
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (734g)|
|Recipe Makes: 1|
|Calories from Fat: 46 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 23.2mg||1 %|
|Potassium 1866.6mg||49 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 37.2g|
|Protein 8.6g||12 %|
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: 246
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.