Ingredients:
- 1 jalapeno pepper (for extra kick , i use serrano and jalapeno , but any green chili pepper will do)
Directions:
- First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
- Chops into quarters.
- Place all the ingredients into a blender or food processor.
- Blend either coarse or smooth, depending on your preference.
- Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
- I always triple the recipe and freeze in 8 ounce containers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 23.24 Kcal (97 kJ) | ||
| Calories from fat | 5.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 1% | |
|---|---|---|---|
| Sodium | 74.15mg | 3% | |
| Potassium | 174.13mg | 4% | |
| Total Carbs | 4.56g | 2% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 0.72g | 1% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 7.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 34.62 Kcal (145 kJ) | ||
| Calories from fat | 7.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 1% | |
|---|---|---|---|
| Sodium | 110.45mg | 3% | |
| Potassium | 259.39mg | 4% | |
| Total Carbs | 6.79g | 2% | |
| Sugars | 4.13g | 11% | |
| Dietary Fiber | 2.03g | 5% | |
| Protein | 1.07g | 1% | |
| Vitamin C | 14.7mg | 16% | |
| Iron | 0.9mg | 3% | |
| Calcium | 11.6mg | 1% | |
* 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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