"Salsas made from green husked tomato-like fruits have a pleasantly tart bite. A little pureed chipotle chile is also very good in this salsa." Vegetarian Cooking for Everyone
Put the tomatillos in a saucepan with water to cover. Bring to a boil, then lower the heat and simmer until they're dull green, about 10 minutes. Drain. Puree in a blender with the chiles, onions, cilantro, and about 1/4 tsp salt. Chill before serving, unless your serving it with enchiladas---then it should be warm.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 18 | ||
Calories from Fat: 4 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.9mg | 0 % | |
Potassium 174.6mg | 5 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.1g | ||
Protein 0.7g | 1 % | |
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: 18
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