Place tomatillos, garlic, and chile pepper into a foil-lined baking sheet. Cut the tomatillos in half and place cut side down. Place in oven at 400 °F for about 30 minutes to sear on one side, then flip over and brown on the other side. Remove from heat.
In a food processor or a blender pulse your ingredients other than the salt until smooth, season with salt to taste.
To thin out sauce mix 1/3 cup chicken broth or any chicken broth substitute and pour into the jar of a blender as needed (optional)
You can serve the salsa right away, but salsa takes on a much better flavor once you’ve given it at least a few hours for its flavors to come together or refrigerating in a mason jar after salsa cools.
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|Serving Size: 1 Quart (2443g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 632 (38%)|
|Amt Per Serving||% DV|
|Total Fat 70.2g||94 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 306.7mg||94 %|
|Sodium 933.3mg||32 %|
|Potassium 4650.5mg||122 %|
|Total Carbohydrate 172.3g||51 %|
|Dietary Fiber 36g||144 %|
|Sugars, other 136.3g|
|Protein 98.9g||141 %|
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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: 1668
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