Try this Roasted Tomatillo Salsa recipe, or contribute your own.
Suggest a better descriptionRemove and discard tomatillo husks; rinse tomatillos. Toss tomatillos and next 3 ingredients in vegetable oil; spread vegetables in a 13 x 9 inch metal baking pan.
Bake at 500 degrees for 15 minutues or until vegetables are charred; cool. Remove and discard stems (but not the seeds) from peppers. Peel garlic, discarding skins. Drain tomatillos, discarding any liquid. Add rosted vegetables to food processor and pulse 4 times or until vegetables are coarsely chopping. Pour mixture into bowl; stir in salt and remaining ingredients.
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 221 | ||
Calories from Fat: 111 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 10.3mg | 3 % | |
Sodium 28.2mg | 1 % | |
Potassium 1111.2mg | 29 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 19.2g | ||
Protein 4.9g | 7 % | |
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: 221
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