| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | gl | Fresh tomatillos, husked and |
| rinsed in cold water | ||
| 2 | c | Coarsely chopped green |
| chiles with a few | ||
| jalapenos | ||
| or serranos if | ||
| Desired | ||
| 2 | Onions, quartered up to 3 | |
| 4 | Cloves garlic, cut in | |
| quarters |
INSTRUCTIONS
In a large pot, bring tomatillos, onion, and garlic to a boil and simmer 5-10 minutes until tomatillos change color. Drain water and cool in large colander. Stir in chiles. Process in food processor in batches until well-chopped but not pureed, then return all to large pot and stir well to mix evenly. Place in pint-size freezer bags, about 1-1/2 cups per bag, squeezing out air. When ready to use, thaw salsa. Place 2 Tbsp. oil in skillet and heat on medium until hot. Add salsa. Cook and stir about 3-5 minutes. Add broth or water if needed, and add salt, cilantro, or other desired seasoning to taste. (The amounts listed are approximate and can be adjusted according to your own taste, or amount of produce available.) Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 643.8mg
Potassium: 957.1mg
Carbohydrates: 43.5g
Fiber: 11.6g
Sugar: 17.1g
Protein: 7.1g