Directions:
- Cut dried peppers open; discard stems and seeds. Chop peppers into tiny pieces. Place in a small bowl and cover with boiling water. Let stand 45 to 60 minutes to soften; drain well.
- Meanwhile, remove husks from fresh tomatillos; rinse. Finely chop the fresh or canned tomatillos (you should have about 2 cups). In a medium mixing bowl combine pepper pieces, chopped tomatillos, onion, thyme, garlic, brown sugar, and salt.
- Cover and let stand at room temperature for 30 minutes to blend flavors. Serve as a dip for chips or as a condiment for grilled meats, hot dogs, burgers, steaks, or poultry. Makes about 1-1/2 cups.
- Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 16.83 Kcal (70 kJ) | ||
| Calories from fat | 3.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Sodium | 97.82mg | 4% | |
| Potassium | 103.52mg | 2% | |
| Total Carbs | 3.45g | 1% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 6.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 40.48 Kcal (169 kJ) | ||
| Calories from fat | 7.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 1% | |
|---|---|---|---|
| Sodium | 235.19mg | 4% | |
| Potassium | 248.9mg | 2% | |
| Total Carbs | 8.3g | 1% | |
| Sugars | 5.09g | 8% | |
| Dietary Fiber | 1.98g | 3% | |
| Protein | 1.11g | 1% | |
| Vitamin C | 11.7mg | 8% | |
| Iron | 0.9mg | 2% | |
| Calcium | 15.5mg | 1% | |
* 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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