A Rick Bayliss variation which adds a layer of flavour from combining the ingredients. Original recipe uses and Arbo chile (very hot - 15K-65K on Scoville scale). I used Guajuillo (2500-8000).
Source: Rick Bayliss
Toast the dried chiles in a hot skillet for for about 60 seconds so they release their oils
Put is bowl, fill with hot tap water and place a plate over them to reconstitute the chiles
Put the garlic in the same pan and roast for about 15 minutes until well browned and completely soft all the way through. Remove and peel.
Pull the paper skin off the tomatillos. Put them on a cookie sheet covered with foil under the broiler for six minutes, turn over and roast for another 6 minutes. Alternatively, boil water, reduce to high simmer and put tomatillos in for about 8 minutes or until they get soft and start to split.
Let the tomatillos and garlic cool.
Place the chiles, tomatillos (with the juice from the pan) and garlic in a blender and purée.
Add a couple of tablespoons of water to give correct consistency.
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: Servings | ||
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Calories: 132 | ||
Calories from Fat: 26 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.8mg | 0 % | |
Potassium 850.1mg | 22 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 20g | ||
Protein 4.5g | 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: 132
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