Directions:
- In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers.
- In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed.
- Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving. Yield: 2-1/4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9.79 Kcal (41 kJ) | ||
| Calories from fat | 2.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 129.72mg | 5% | |
| Potassium | 75.52mg | 2% | |
| Total Carbs | 1.9g | 1% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 3.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 33.56 Kcal (141 kJ) | ||
| Calories from fat | 7.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 0% | |
|---|---|---|---|
| Sodium | 444.92mg | 5% | |
| Potassium | 259.02mg | 2% | |
| Total Carbs | 6.5g | 1% | |
| Sugars | 3.91g | 5% | |
| Dietary Fiber | 2.05g | 2% | |
| Protein | 1.08g | 1% | |
| Vitamin C | 12.9mg | 6% | |
| Iron | 0.9mg | 1% | |
| Calcium | 10.7mg | 0% | |
* 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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