Try this Poblano Vinaigrette recipe, or contribute your own.
Suggest a better descriptionPlace peppers on an aluminum foil- lined baking sheet. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered. Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Bring tomatillos, onion, garlic, and water to cover to a boil over medium-high heat. Reduce heat, and simmer 10 minutes. Drain and cool. Process tomatillo mixture, chile peppers, cilantro, and remaining ingredients in a blender or food processor 30 seconds or until minced. Recipe by: Southern Living, April, 1999
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 6 servings | ||
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Calories: 48 | ||
Calories from Fat: 19 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.9mg | 0 % | |
Potassium 241.3mg | 6 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.7g | ||
Protein 1.1g | 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: 48
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