Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Salsa de Tomatillos y Chipotles
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- Level: Easy
- Yield: about 1 1/2 cup
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 62
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 858 mg
- Level: Easy
- Yield: about 1 1/2 cup
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 62
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 858 mg
Ingredients
Directions
- Preheat the broiler. Place the tomatillas on a baking tray and broil, turning frequently until slightly charred, 15 minutes. Set aside to cool. In a saucepan combine water, garlic, chiles, onion and cilantro and simmer until chiles are tender. In a blender combine tomatillas and simmered mixture and process to desired consistency, but not liquified. Transfer salsa to a bowl and add salt and 1/2 teaspoon sugar, to taste.
- Blend until pureed, but not liquefied.
