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Suggest a better descriptionFrom Casa Madrona Restaurant in Sausalito, Calif. Simmer tomatillos in stock until tender. Saute cilantro and chopped green onion tops briefly in 1 Tbsp. safflower oil. Mix all ingredients in blender and puree until smooth. Strain and season to taste with lime, salt and pepper. Serve with chicken or seafood. Serves 4. Nutritional analysis per serving: 78.9 calories; 3.6 grams total fat; (0.4 grams saturated fat); 0.9 grams protein; 10 grams carbohydrates; 0.1 milligrams cholesterol; 132.5 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 52 | ||
Calories from Fat: 37 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 85.8mg | 3 % | |
Potassium 63mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.1g | ||
Protein 1.5g | 2 % | |
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: 52
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