Directions:
- Preheat oven to 500°. Cut tomatillos in half or quarters, depending on size.
- Spread chiles in a single layer on a baking sheet; toast 1 to 2 minutes or until chiles puff and become fragrant. (Chiles burn quickly, so keep a watchful eye.) Cut chiles open with kitchen shears; remove seeds. Cut off stems.
- Sauté garlic in hot oil in a large saucepan over medium-high heat 2 minutes or until garlic begins to brown. Add tomatillos, salt, and 1 qt. water. Bring to a boil, and cook, stirring often, 4 minutes. Add chiles; cook, stirring occasionally, 5 to 10 minutes or until tomatillos are soft and peppers have rehydrated. Cool 10 minutes.
- Purée mixture, in batches, in a blender or food processor. Pour through a fine wire-mesh strainer into a container, discarding solids. Cool completely. Refrigerate in an airtight container up to 4 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 925.88 Kcal (3876 kJ) | ||
| Calories from fat | 247.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.55g | 42% | |
|---|---|---|---|
| Sodium | 5830.93mg | 243% | |
| Potassium | 2624.44mg | 56% | |
| Total Carbs | 135.06g | 45% | |
| Sugars | 36.76g | 147% | |
| Dietary Fiber | 19.1g | 76% | |
| Protein | 28.15g | 56% | |
| Vitamin C | 156.1mg | 260% | |
| Vitamin A | 89.1mg | 2970% | |
| Iron | 18.1mg | 101% | |
| Calcium | 316mg | 32% | |
| Amount Per 100 g | |||
| Calories | 84.06 Kcal (352 kJ) | ||
| Calories from fat | 22.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 42% | |
|---|---|---|---|
| Sodium | 529.41mg | 243% | |
| Potassium | 238.28mg | 56% | |
| Total Carbs | 12.26g | 45% | |
| Sugars | 3.34g | 147% | |
| Dietary Fiber | 1.73g | 76% | |
| Protein | 2.56g | 56% | |
| Vitamin C | 14.2mg | 260% | |
| Vitamin A | 8.1mg | 2970% | |
| Iron | 1.6mg | 101% | |
| Calcium | 28.7mg | 32% | |
* 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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