Directions:
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.3 Kcal (307 kJ) | ||
| Calories from fat | 10.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Sodium | 295.83mg | 12% | |
| Potassium | 472.31mg | 10% | |
| Total Carbs | 8.55g | 3% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 8.67g | 17% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 2.6mg | 15% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 38.12 Kcal (160 kJ) | ||
| Calories from fat | 5.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 2% | |
|---|---|---|---|
| Sodium | 153.88mg | 12% | |
| Potassium | 245.67mg | 10% | |
| Total Carbs | 4.45g | 3% | |
| Sugars | 3.21g | 25% | |
| Dietary Fiber | 1.23g | 9% | |
| Protein | 4.51g | 17% | |
| Vitamin C | 9.6mg | 31% | |
| Iron | 1.4mg | 15% | |
| Calcium | 32.9mg | 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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