Directions:
- Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
- Place broiled peppers in a heavy-duty zip-top plastic bag; seal bag and let peppers stand about 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
- Process peppers, cooked tomatillos, 1 cup chicken broth, and next 5 ingredients in a food processor or blender until mixture is smooth, stopping to scrape down sides. Transfer mixture to a saucepan, and cook over medium heat 5 minutes. Slowly stir in remaining 1/2 cup chicken broth, and cook about 10 minutes or until sauce is thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.04 Kcal (498 kJ) | ||
| Calories from fat | 0.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 1020.92mg | 43% | |
| Potassium | 1595.45mg | 34% | |
| Total Carbs | 21.59g | 7% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 13.07g | 52% | |
| Protein | 6.64g | 13% | |
| Vitamin C | 27.7mg | 46% | |
| Iron | 6.3mg | 35% | |
| Calcium | 217.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 18.17 Kcal (76 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 155.83mg | 43% | |
| Potassium | 243.52mg | 34% | |
| Total Carbs | 3.3g | 7% | |
| Sugars | 1.1g | 29% | |
| Dietary Fiber | 1.99g | 52% | |
| Protein | 1.01g | 13% | |
| Vitamin C | 4.2mg | 46% | |
| Iron | 1mg | 35% | |
| Calcium | 33.1mg | 22% | |
* 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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