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Fresh Tomatillo Salsa

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Your rating

Yield


servings

Prep

5
min

Cook

20
min

Ready

25
min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
8-16 tomatillos
depending on size
*Camera
2 each serrano chiles
*Camera
2 each jalapeño pepper
*Camera
8 each pequin chile
*
4 each garlic cloves
peeled and minced
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1 small onions
or half a medium onion.
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½ teaspoon salt
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¼ cup cilantro
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Ingredients

Amount Measure Ingredient Features
tomatillos
depending on size
* Camera
2 each serrano chiles
* Camera
2 each jalapeño pepper
* Camera
8 each pequin chile
*
4 each garlic cloves
peeled and minced
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1 small onions
or half a medium onion.
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2.5 ml salt
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59 ml cilantro
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Directions

Roast above ingredients in an oil-free cast iron pan, turning occasionally.

Leave husks on tomatillos while roasting.

The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done.

The goal of roasting is to blacken the skin while doing the least tomatillo-exploding that you can.

Put roasted vegetables in food processor with: slat and cilantro and process briefly.

Transfer to a pot, and cook the mixture for 5 minutes to mellow the flavors.

Note: All measures flexible. If available, use green serranos and jalapenos and red piquins.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 200% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 297mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 7%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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