Directions:
- Place chiles and 2 cups water in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add tomatillos; cover and simmer 5 minutes. Remove chiles and tomatillos from water; cool. Reserve water.
- Process cooled chiles and tomatillos in a blender 30 seconds or until smooth, stopping twice to scrape down sides. Pour sauce into a bowl; add remaining ingredients. Stir with a wire whisk.
- Note: For a thinner sauce, add some of the reserved cooking water. Recipe courtesy of Chef Christine Keff, Fandango, Seattle, Washington.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.11 Kcal (348 kJ) | ||
| Calories from fat | 20.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 4% | |
|---|---|---|---|
| Sodium | 1171.71mg | 49% | |
| Potassium | 653.16mg | 14% | |
| Total Carbs | 15.95g | 5% | |
| Sugars | 9.9g | 40% | |
| Dietary Fiber | 5.02g | 20% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 29.6mg | 49% | |
| Iron | 2.3mg | 13% | |
| Calcium | 48.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 16.96 Kcal (71 kJ) | ||
| Calories from fat | 4.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 4% | |
|---|---|---|---|
| Sodium | 239.05mg | 49% | |
| Potassium | 133.26mg | 14% | |
| Total Carbs | 3.25g | 5% | |
| Sugars | 2.02g | 40% | |
| Dietary Fiber | 1.02g | 20% | |
| Protein | 0.53g | 5% | |
| Vitamin C | 6mg | 49% | |
| Iron | 0.5mg | 13% | |
| Calcium | 9.9mg | 5% | |
* 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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