| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 4 | Mild New Mexico green | |
| chiles peeled -or- | ||
| 1 | 4 oz green chiles | |
| 1 | Tomato, peeled seeded | |
| chopped -or- | ||
| 5 | Tomatillos, chopped | |
| Chopped cilantro, if desired | ||
| 1/4 | c | White onion, chopped |
| 1 | Clove garlic, crushed | |
| 1 | Or more serrano or jalepeno | |
| peppers seeded and | ||
| chopped | ||
| Salt | ||
| Freshly ground pepper | ||
| 1 | pn | Sugar |
| 3 | T | Salad oil |
INSTRUCTIONS
Simmer the fresh green chiles in boiling water for five minutes; remove stem and seeds. Place in blender with tomato, onion, garlic, parsley (or cilantro), salt and pepper to taste, and sugar. Blend for 2 or 3 seconds. Heat oil in a skillet and cook the mixture, stirring constantly, for 2 or 3 minutes. Makes about 1-1/2 cups. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@ebicom.net> on Apr 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 484
Calories From Fat: 389
Total Fat: 44.2g
Cholesterol: 0mg
Sodium: 1236.9mg
Potassium: 1019.9mg
Carbohydrates: 19.4g
Fiber: 10.2g
Sugar: 5.6g
Protein: 10.5g