| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Tomatillos, husked and |
| rinsed | ||
| 6 | Cloves garlic, unpeeled | |
| 6 | Chipotles, reconstituted up | |
| to 12 | ||
| 1 | Onion, sliced | |
| 1 | t | Salt |
| 1/2 | t | Sugar |
| 1/2 | c | Cilantro, chopped and |
| loosely packed |
INSTRUCTIONS
makes 2 1/2 cups Cut tomatillos in half and lay cut side down on a baking sheet with onions and garlic. Put under broiler until they start to blacken. When cool, pulse in food processor with the cilantro, salt, and sugar. Posted to CHILE-HEADS DIGEST V4 #141 by Kit Anderson <[email protected]> on Oct 01, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3924
Calories From Fat: 2520
Total Fat: 273.2g
Cholesterol: 1049.6mg
Sodium: 3164.6mg
Potassium: 4817.8mg
Carbohydrates: 19.3g
Fiber: 2.9g
Sugar: 6.9g
Protein: 325.3g