Directions:
- Broil peppers 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
- Place tomatillos in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until tomatillos begin to soften; drain. Cool to room temperature.
- Chop tomatillos; place in a small bowl. Add the tomatoes, onion, cilantro, lime juice, garlic, salt and roasted peppers. Serve with chips. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 15 Kcal (63 kJ) | ||
| Calories from fat | 0.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 51.44mg | 2% | |
| Potassium | 142.28mg | 3% | |
| Total Carbs | 3.3g | 1% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 0.64g | 1% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 24.48 Kcal (102 kJ) | ||
| Calories from fat | 1.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 83.92mg | 2% | |
| Potassium | 232.13mg | 3% | |
| Total Carbs | 5.39g | 1% | |
| Sugars | 3.17g | 8% | |
| Dietary Fiber | 1.29g | 3% | |
| Protein | 1.04g | 1% | |
| Vitamin C | 14.5mg | 15% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.9mg | 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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