Remove outer husk from tomatillos. Cook in 4 cups water for 10 minutes. Drain. Place in blender container with 1 cup cold water, garlic, peppers, onion, and cilantro. Puree until almost liquid. Heat oil in saucepan and pour in sauce. Season with salt and sugar. Lower heat and simmer 5 minutes. If too sour, add another tsp. sugar. Variation: for a sauce with a "toasted" taste, heat the tomatillos on a heavy skillet or griddle, turning frequently, until the husks are quite brown and the fruit is soft. Remove the husk and use the tomatillos. Do not puree the sauce for a chunkier, salsa-type sauce. Excellent with poultry, pork, or beef, burritos, tacos, chicken enchiladas and tostadas. Posted to CHILE-HEADS DIGEST by Judy Howle
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (691g)|
|Recipe Makes: 1|
|Calories from Fat: 129 (35%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 0mg||0 %|
|Sodium 18.3mg||1 %|
|Potassium 1621.5mg||43 %|
|Total Carbohydrate 62.3g||18 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 47.7g|
|Protein 8g||11 %|
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: 373
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.