Directions:
- Preheat oven to 450°F.
- Place chipotle pepper and jalapeño pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain.
- Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.
- Transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 30.09 Kcal (126 kJ) | ||
| Calories from fat | 10.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 2% | |
|---|---|---|---|
| Sodium | 2.31mg | 0% | |
| Potassium | 234.43mg | 5% | |
| Total Carbs | 5.04g | 2% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 11.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 32.73 Kcal (137 kJ) | ||
| Calories from fat | 11.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 2% | |
|---|---|---|---|
| Sodium | 2.52mg | 0% | |
| Potassium | 254.98mg | 5% | |
| Total Carbs | 5.48g | 2% | |
| Sugars | 3.6g | 13% | |
| Dietary Fiber | 1.72g | 6% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 15mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 12mg | 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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