Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Jalapeno | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- all quantities approximate
- 8 to 16 tomatilloes depending
- on size.
- 12 chiles (2_serranos +
- 2 _jalapenos + 8_piquins) i
- typically use
- the serranos and jalapenos
- green and the piquins red.
- 4 cloves garlic
- 1 small onion, really small, or half
- medium onion.
- 1/2 tbsp salt
- 1/4 cup cilantro
- =
Directions
Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast "em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they"re done. [let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don"t lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] put roasted vegetables in food processor with: salt ½ teaspoon cilantro ¼ cup and process briefly. Transfer to a pot, and cook the mixture for 5 minutes. [this darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.]