Remove the husks, wash, and rough chop the tomatillos. Roast the Poblanos either on a flame or under the broiler rotating frequently to blacken the skin. Remove skins and seeds and rough chop. Combine all ingredients and bring to boil. Reduce heat and simmer for 20 minutes. Use immersion blender to bring to desired consistency.
This recipe can be canned via the hot water (boiling) or Pressure cooker methods.
When shopping 5 cups of tomatillos is approx 1 3/4 pounds. I prefer milperos, but whatever you can find will work. 1 cup of Poblanos is approx 2 large chili's. Anaheim's or other large mild green chili's can be substituted. I prefer to remove the seeds and veins from the Chipotles so that the flavor and smokiness comes forward without being too spicy. Even so this salsa is still on the spicy side.
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|Serving Size: 1 pint (426g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 26 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 18.1mg||1 %|
|Potassium 922mg||24 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 22.8g|
|Protein 4.6g||7 %|
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Calories per serving: 156
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