Serve with tortilla chips over over enchiladas
Chop the onion in half, crush the garlic, and leave the jalape?os and tomatillos whole. Roast on a baking sheet in a 400?F oven for about 15 minutes, turning all halfway over through roasting time.
Peel the garlic, deseed and rough chop the jalape?o and habenero, and peel and rough chop the onion.
In a food processor, add all roasted ingredients, plus lime juice, cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached
Adapted from http://shewearsmanyhats.com/2010/08/tomatillo-salsa-verde-recipe
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cup (232g) | ||
Recipe Makes: 5 Cups | ||
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Calories: 84 | ||
Calories from Fat: 19 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.5mg | 0 % | |
Potassium 627.8mg | 17 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 11.6g | ||
Protein 2.8g | 4 % | |
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: 84
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