You will need a large skillet or heavy saucepan and either a blender or food processor. Heat the oil in a large heavy skillet or saucepan over medium high heat. Add garlic and onion and cook, stirring occasionally, until onion is transparent. Add chiles and cook for one minute more. Add tomatillos, then pour in broth and add sugar and salt. Bring to a boil, lower heat and gently simmer uncovered for thirty minutes. Remove from heat and let cool. Taste for salt and adjust if necessary. You can either mash the tomatillos with a fork to produce a coarse-textured salsa, or transfer the sauce to a food processor or blender to be briefly processed to a smooth texture. Transfer sauce to a serving dish and just before serving, stir in coriander leaf. Yield: approximately 2 cups medium-hot green salsa. Recipe By : BAKERS DOZEN (ALFORD AND DUGUID)SHOW #BD1A30 Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 20:34:05 -0600 From: Jackie Bordelon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (713g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 86 (59%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 933.4mg||32 %|
|Potassium 147.8mg||4 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 14g|
|Protein 1.7g||2 %|
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: 147
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!