Directions:
- Discard husks and stems from tomatillos, and cut each in half. Set aside. Line a Dutch oven with foil, and add hickory chips. Heat chips, covered, over medium-high heat for 10 minutes or until chips begin to smoke. Arrange tomatillos and tomatoes in a vegetable steamer. Place tomatillo mixture in foil-lined pan. Cover and smoke 10 minutes. Remove tomatillo mixture from pan, and cool to room temperature.
- Place tomatillo mixture, cilantro, and remaining ingredients in a food processor. Process until finely chopped.
- Note: Store in an airtight container in the refrigerator up to 1 week; serve with a slotted spoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.68 Kcal (279 kJ) | ||
| Calories from fat | 10.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 2% | |
|---|---|---|---|
| Sodium | 396.24mg | 17% | |
| Potassium | 627.3mg | 13% | |
| Total Carbs | 13.77g | 5% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 2.64g | 5% | |
| Vitamin C | 38.2mg | 64% | |
| Iron | 1.3mg | 7% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 27.01 Kcal (113 kJ) | ||
| Calories from fat | 4.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 2% | |
|---|---|---|---|
| Sodium | 160.51mg | 17% | |
| Potassium | 254.11mg | 13% | |
| Total Carbs | 5.58g | 5% | |
| Sugars | 3.58g | 35% | |
| Dietary Fiber | 1.59g | 16% | |
| Protein | 1.07g | 5% | |
| Vitamin C | 15.5mg | 64% | |
| Iron | 0.5mg | 7% | |
| Calcium | 11.8mg | 3% | |
* 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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