Home and Garden : Mexican magazine
If using dried peppers, cut open, discard stems and seeds. Place peppers in a small bowl and cover with boiling water. Let stand for 30 minutes to soften. Cut peppers into tiny pieces.
Meanwhile remove husks from tomatillos and rinse. Finely chop to get about 2 cups. In a medium bowl combine pepper pieces, chopped tomatillos, onion, thyme, garlic, brown sugar and salt.
Cover and let stand at room temperature for 30 minutes.
In a storage container will last up to a week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 38 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.4mg | 0 % | |
Potassium 63.6mg | 2 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 8.5g | ||
Protein 0.8g | 1 % | |
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: 38
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