Directions:
- In medium saucepan add onion, tomatillo and serrano and enough water to cover. Bring to a boil and boil until tomatillo is soft and changes color to a more yellow color (about 10 minutes). While these are boiling, add a few tablespoons of oil to a small saute pan over medium heat. Add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel. Let cool completely. When vegetables are done boiling remove from water and let cool completely. Add everything into a blender and process until smooth.
- Notes - I use 12 chile pequins and 10 chiltepins but I like my salsa pretty hot. Sometimes I will just use my deep fat fryer to toast the chiles instead of using the saute pan.
- If you like your salsa more chunky, reserve half of the tomatoes and the onion, dice and stir in at the end.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12.74 Kcal (53 kJ) | ||
| Calories from fat | 1.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 0% | |
|---|---|---|---|
| Sodium | 681.56mg | 28% | |
| Potassium | 83.4mg | 2% | |
| Total Carbs | 2.96g | 1% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 28.93 Kcal (121 kJ) | ||
| Calories from fat | 3.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.41g | 0% | |
|---|---|---|---|
| Sodium | 1547.31mg | 28% | |
| Potassium | 189.34mg | 2% | |
| Total Carbs | 6.72g | 1% | |
| Sugars | 2.09g | 4% | |
| Dietary Fiber | 2.9g | 5% | |
| Protein | 1.05g | 1% | |
| Vitamin C | 7.6mg | 6% | |
| Iron | 2mg | 5% | |
| Calcium | 90.9mg | 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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