Try this Tomatillo Sauce recipe, or contribute your own.
Suggest a better description(makes 3 cups) Preheat the oven to 350 degrees. On a parchment-lined baking sheet, roast the tomatillos for 30 minutes, or until very soft but not split. Coarsely chop them. In a large saucepan, combine the tomatillos, onion, vegetable stock, garlic, chili, vinegar, cumin, and sugar. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Add the chopped cilantro, and transfer to a blender or food processor. Puree until smooth. Season to taste with salt. Posted to fatfree digest by Olga Campos-Aguila
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Serving Size: 1 Serving (2048g) | ||
Recipe Makes: 1 servings | ||
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Calories: 181 | ||
Calories from Fat: 9 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5716.1mg | 197 % | |
Potassium 882.3mg | 23 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 37.4g | ||
Protein 4.1g | 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: 181
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