| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh tomatillos, husked and |
| washed or two 13oz cans | ||
| drained | ||
| Fresh hot chiles to taste, 2 | ||
| jalapenos or 3 serranos | ||
| or | ||
| 1 ? habanero | ||
| 5 | Sprigs fresh cilantro | |
| coriander leaves up to | ||
| 1 | Onion, chopped | |
| 1 | Clove garlic, chopped | |
| 1 | T | Vegetble broth |
| 2 | c | Vegetable broth |
| Salt to taste |
INSTRUCTIONS
6 1997 Boil the fresh tomatillos and chiles in salted water to cover until tender, about 10-15 minutes, drain. If using canned, just drain. In a blender or food processor puree chiles and tomatillos along with the cilantro, onion & garlic; If using a blender, stir well, but make sure the mixture still has some texture. Heat the tablespoon of vegetable broth in a large skillet over medium high heat. When hot, pour in puree all at once and stir constantly for 4 to 5 minutes until sauce gets darker and thicker. Add the 2 cups of broth, return to a boil, reduce heat to medium and simmer until thick enough to coat a spoon, about 10 minutes more. Add salt to taste. Posted to fatfree digest V97 #208 by JBennicoff@aol.com on Sep 13,
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Nutrition (calculated from recipe ingredients)
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Calories: 429
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 4.9mg
Sodium: 4256.6mg
Potassium: 1563.6mg
Carbohydrates: 69.9g
Fiber: 15.8g
Sugar: 4.1g
Protein: 21.6g