Can be used as a dip for chips, or as a sauce for enchiladas or meat.
Husk tomatillos and rinse.
Peel onion, cut in quarters.
Place tomatillos, onion, and jalapeno on a cookie sheet.
Place pan on top shelf of the oven, broil on high until blackened on one side. Flip over and blacken other side.
When tomatillos and onions are blackened, remove from oven and let cool down. No need to peel the tomatillos.
When jalapeno is blackened, remove from oven, put it in a plastic bag, and let cool down. When cool, remove the skin from the jalapeno, cut the stem off, and slit the pepper open and remove the seeds.
Transfer tomatillos, onions, and jalapeno to a blender. Add garlic cloves and green chiles and puree. Transfer mixture to a skillet.
Add salt and black pepper and bring to low simmer on medium heat. Simmer for 5 minutes. Remove from heat and let cool it down before storing it in fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (357g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 126 | ||
Calories from Fat: 32 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.2mg | 0 % | |
Potassium 968.8mg | 25 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 16.8g | ||
Protein 4g | 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: 126
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