Salsa for all Mexican dishes
Source: Andrew Zimmern
Light a chimney full of natural hardwood charcoal. When it’s white hot, dump into the bottom of a charcoal grill. Tap the coals lightly to get rid of some of the ash.
Place the tomatillos, scallions, whole garlic, onion and Serrano chiles directly on the coals and cook, turning frequently with tongs, until charred on all sides. This should take about 5 minutes for the tomatillos, 2 minutes for the scallions, 20 minutes for the whole head of garlic, 15 minutes for the whole onion and 5 minutes for the chiles.
Place the cilantro, scallions, chiles, charred tomatillos and 2 cloves of the charred garlic (reserve the rest of the head of garlic for another use). Peel the blackened skin off of the onion, cut it in half and add it to the blender. Season with salt. Add the olive oil, coriander, cumin and lime juice. Blend until pureed. Serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (59g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 36 | ||
Calories from Fat: 17 (47%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.9g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.8mg | 0 % | |
Potassium 116mg | 3 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4g | ||
Protein 0.8g | 1 % | |
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: 36
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.