Try this Roasted Tomatillo and Green Chile Salsa recipe, or contribute your own.
Suggest a better descriptionTomatillos should be bright green, and skin slightly sticky to touch.
Peel off skin of tomatillo, and rinse them. Cut into quarters. Cut chiles into quarters and seed them. Jalapeno in half, seeded. Large skillet heated. Add tomatillos and green chilis to pan, then jalapenos. Using tongs continuously turn ingredients until all sides are charred. Cut onion chunks, and put in food processor along with charred peppers and tomatillos, add garlic, cilantro and lime. Top with salt. Pulse until pureed. Add water, and pulse a little bit more.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 72 | ||
Calories from Fat: 4 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.7mg | 1 % | |
Potassium 357.7mg | 9 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 13.4g | ||
Protein 2.7g | 4 % | |
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: 72
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