Directions:
- Cut 2 or 3 thin slices from tip of jalapeño (wear rubber gloves) and reserve for garnish. In a saucepan simmer tomatillos and remaining jalapeño in water to cover until tomatillos are tender, about 5 minutes, and transfer tomatillos, jalapeño, and 1/4 cup cooking liquid to a blender or food processor. Blend salsa until chopped but not completely smooth and transfer to a serving bowl. Cool salsa and chill, covered, until cold. Salsa may be prepared up to this point 2 days ahead and chilled, covered.
- Just before serving, stir coriander, all but 1 teaspoon onion, and salt to taste into salsa. In a small bowl stir sour cream until smooth and spoon into center of salsa. Garnish sour cream with coriander sprig, reserved jalapeño, and remaining onion and serve with chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.45 Kcal (722 kJ) | ||
| Calories from fat | 77.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 13% | |
|---|---|---|---|
| Cholesterol | 20.13mg | 7% | |
| Sodium | 46.8mg | 2% | |
| Potassium | 845.54mg | 18% | |
| Total Carbs | 22.19g | 7% | |
| Sugars | 11.01g | 44% | |
| Dietary Fiber | 5.64g | 23% | |
| Protein | 5.24g | 10% | |
| Vitamin C | 44mg | 73% | |
| Iron | 2.6mg | 15% | |
| Calcium | 118.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 51.92 Kcal (217 kJ) | ||
| Calories from fat | 23.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 13% | |
|---|---|---|---|
| Cholesterol | 6.06mg | 7% | |
| Sodium | 14.09mg | 2% | |
| Potassium | 254.57mg | 18% | |
| Total Carbs | 6.68g | 7% | |
| Sugars | 3.32g | 44% | |
| Dietary Fiber | 1.7g | 23% | |
| Protein | 1.58g | 10% | |
| Vitamin C | 13.3mg | 73% | |
| Iron | 0.8mg | 15% | |
| Calcium | 35.6mg | 12% | |
* 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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