Directions:
- Place tomatillos, onions, garlic and jalapenos on a baking sheet or pan that has sides.
- Sprinkle with olive oil, salt and pepper.
- Roast for 1 1/2 hours at 400 degrees.
- Remove from oven and cool for 15 minutes.
- Place veggies (and juice that accumulated on baking sheet) in a food processor. Pulse several times.
- Add cilantro and a little stock at a time (approx 1/2 cup at a time) until desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.65 Kcal (1062 kJ) | ||
| Calories from fat | 121.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.45g | 21% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 266.71mg | 11% | |
| Potassium | 718.26mg | 15% | |
| Total Carbs | 27.56g | 9% | |
| Sugars | 12.87g | 51% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 8.31g | 17% | |
| Vitamin C | 40.6mg | 68% | |
| Iron | 1.3mg | 7% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 58.72 Kcal (246 kJ) | ||
| Calories from fat | 28.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 21% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 2% | |
| Sodium | 61.74mg | 11% | |
| Potassium | 166.26mg | 15% | |
| Total Carbs | 6.38g | 9% | |
| Sugars | 2.98g | 51% | |
| Dietary Fiber | 1.16g | 20% | |
| Protein | 1.92g | 17% | |
| Vitamin C | 9.4mg | 68% | |
| Iron | 0.3mg | 7% | |
| Calcium | 13.7mg | 6% | |
* 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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