| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | Long green chiles | |
| 1 | lb | about 12 tomatillos |
| husked | ||
| 1/2 | c | Water |
| 1 | Garlic clove, peeled and | |
| chopped | ||
| 3/4 | t | Salt |
| 1/2 | c | Finely chopped white onion |
| 1/4 | c | Minced cilantro |
INSTRUCTIONS
In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 1/2 cup. In a medium saucepan, cover the tomatillos with water. Set the pan over medium heat, bring to a simmer, and cook, uncovered, about 10 minutes, or until the tomatillos are soft. Drain and cool them. In a blender, combine the tomatillos, green chiles, water, garlic, and salt, and puree on high speed until smooth. Transfer to a bowl and stir in the onions and cilantro. Cover and refrigerate for at least 1 hour. Adjust the seasoning. The salsa can be prepared up to 2 days ahead without loss of flavor or texture. Makes 2 1/2 cups Source: The El Paso Chile Company's Texas Border Cookbook Posted to MM-Recipes Digest V3 #337 From: Robert Trussell <rpt@mint.net> Date: Sun, 08 Dec 1996 06:30:46 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 56
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 2467.3mg
Potassium: 1952.3mg
Carbohydrates: 38.5g
Fiber: 17.1g
Sugar: 19g
Protein: 13.6g