Directions:
- Place green chilies on broiler pan
- Roast peppers 2-inches from the heat
- Turn until all sides are charred
- Place in plastic or paper bag ..close end
- Let stand until cool enough to handle
- Remove charred peel with sharp knife
- Remove the seeds and the stems.. reserve any juices
- Place peppers and juices in food processor
- Add cilantro, chopped green onion, lime juice and salt to taste
- Puree and set aside
- Tomatillos .. remove husks rinse and dry
- Core and chop
- In medium skillet.. heat olive oil over medium heat saute tomatillos, jalapeno and garlic
- Cook until tomatillos are tender ...about 3 minutes
- Stir in chili puree
- Cover and let flavors meld...
- Makes 1 1/2 cup salsa
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.27 Kcal (2166 kJ) | ||
| Calories from fat | 283.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.5g | 48% | |
|---|---|---|---|
| Sodium | 32.91mg | 1% | |
| Potassium | 2202.7mg | 47% | |
| Total Carbs | 57.32g | 19% | |
| Sugars | 32.49g | 130% | |
| Dietary Fiber | 14.51g | 58% | |
| Protein | 10.9g | 22% | |
| Vitamin C | 897.7mg | 1496% | |
| Iron | 7.1mg | 40% | |
| Calcium | 110.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 66.74 Kcal (279 kJ) | ||
| Calories from fat | 36.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 48% | |
|---|---|---|---|
| Sodium | 4.25mg | 1% | |
| Potassium | 284.2mg | 47% | |
| Total Carbs | 7.4g | 19% | |
| Sugars | 4.19g | 130% | |
| Dietary Fiber | 1.87g | 58% | |
| Protein | 1.41g | 22% | |
| Vitamin C | 115.8mg | 1496% | |
| Iron | 0.9mg | 40% | |
| Calcium | 14.3mg | 11% | |
* 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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