Place tomatillos, garlic, and chilies in a saucepan,
cover with water, bring to a simmer and cook until
the tomatillos change from bright to pale green and
are soft but not falling apart - about 10 minutes.
Transfer the tomatillos, garlic, and one of the chilies
to a blender or food processor. Add the cilantro, onion,
and salt and purée until smooth. Taste for heat and
add more chile if necessary.
Heat the oil in a medium saucepan over medium heat
until hot but not smoking. Pour in the salsa and cook
until thickened slightly, 6 to 8 minutes. Serve hot or
From: "FOOD 52" e-mail, 9/29/13.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 9 (28%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.4mg||0 %|
|Sodium 205.3mg||7 %|
|Potassium 239.1mg||6 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 4g|
|Protein 1g||1 %|
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Calories per serving: 32
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