Directions:
- Peel, rinse, and quarter tomatillos. Rinse, stem, seed, and coarsely chop California chilies and jalapeños (use rubber gloves for jalapeños). In a food processor, whirl tomatillos, California chilies, jalapeños, onion, and cilantro until finely ground. Scrape into a 2 1/2- to 3-quart pan. Stir over medium-high heat until mixture releases some juice and is boiling, then reduce heat and simmer, stirring occasionally, to blend flavors, about 3 minutes. Let cool, then stir in lime juice and salt to taste.
- Nutrition analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 732.18 Kcal (3065 kJ) | ||
| Calories from fat | 235.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.16g | 40% | |
|---|---|---|---|
| Sodium | 2799.4mg | 117% | |
| Potassium | 4119.29mg | 88% | |
| Total Carbs | 108.64g | 36% | |
| Sugars | 24.88g | 100% | |
| Dietary Fiber | 65.91g | 264% | |
| Protein | 25.34g | 51% | |
| Vitamin C | 45.9mg | 77% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 31.3mg | 174% | |
| Calcium | 605.3mg | 61% | |
| Amount Per 100 g | |||
| Calories | 127.91 Kcal (536 kJ) | ||
| Calories from fat | 41.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 40% | |
|---|---|---|---|
| Sodium | 489.06mg | 117% | |
| Potassium | 719.65mg | 88% | |
| Total Carbs | 18.98g | 36% | |
| Sugars | 4.35g | 100% | |
| Dietary Fiber | 11.51g | 264% | |
| Protein | 4.43g | 51% | |
| Vitamin C | 8mg | 77% | |
| Vitamin A | 0.3mg | 57% | |
| Iron | 5.5mg | 174% | |
| Calcium | 105.7mg | 61% | |
* 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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