Makes 5 cups
Heat oil in a saucepan over medium. Add onion and garlic; cook, stirring occasionally 1 minute. Stir in tomatillos, 1 cup water, and chile. Bring to a boil. Reduce to a simmer. Cover and cook, stirring occasionally, until tomatillos have softened, about 15 minutes. Drain, reserving 3/4 cup cooking liquid. Let cool slightly.
Working in batches (do not fill more than halfway), puree tomatillo mixture in a food preocessor with reserved cooking liquid. Add cilantro and season with salt; pulse to combine. Salsa can be refrigerated in an air tight container for up to 3 days; let cool completely before storing.
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|Serving Size: 1 Serving (1093g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 95 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 6991.6mg||241 %|
|Potassium 2861.9mg||75 %|
|Total Carbohydrate 68.1g||20 %|
|Dietary Fiber 20.4g||82 %|
|Sugars, other 47.7g|
|Protein 11.2g||16 %|
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Calories per serving: 364
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