For mild to hot green tomatillo based sauce
1. Put everything in a pot and bring to a boil over high heat for 5 minutes 2. Place in a blender and blend until smooth: about a minute in a vita mix 3. Return to the pot and bring to a boil again. Reduce the heat to medium and continue cooking to Reduce sauce to desired consistency or 5 minutes Optional: after blending but before returning to the pot, put a half cup of oil in the pot and heat until the surface shimmers slightly. Slowly add in the sauce, a half cup at a time. This will fry the sauce a little to add more flavor.
It can get salty if you don't use a low sodium broth. Taste after the first few minutes of the second boiling and season with salt as needed.
The hotter you like your chile verde, the hotter the pepper you should use. I'm a chicken so I used a seeded green jalapeño.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 51 | ||
Calories from Fat: 12 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 801.4mg | 28 % | |
Potassium 271mg | 7 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.1g | ||
Protein 6g | 9 % | |
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: 51
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