Directions:
- In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
- Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
- Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
- Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.24 Kcal (462 kJ) | ||
| Calories from fat | 21.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Sodium | 1171.15mg | 49% | |
| Potassium | 764.27mg | 16% | |
| Total Carbs | 22.01g | 7% | |
| Sugars | 12.35g | 49% | |
| Dietary Fiber | 6.35g | 25% | |
| Protein | 3.35g | 7% | |
| Vitamin C | 35.2mg | 59% | |
| Iron | 2.4mg | 14% | |
| Calcium | 44mg | 4% | |
| Amount Per 100 g | |||
| Calories | 34.66 Kcal (145 kJ) | ||
| Calories from fat | 6.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 4% | |
|---|---|---|---|
| Sodium | 368.25mg | 49% | |
| Potassium | 240.31mg | 16% | |
| Total Carbs | 6.92g | 7% | |
| Sugars | 3.88g | 49% | |
| Dietary Fiber | 2g | 25% | |
| Protein | 1.05g | 7% | |
| Vitamin C | 11.1mg | 59% | |
| Iron | 0.8mg | 14% | |
| Calcium | 13.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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