Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 1 lbs fresh green tomatillos
- 1 cup water
- 4 serrano or jalapeno peppers
- 1 lime
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 1 Tbsp vegetable oil
- 1 cup white vinegar
- 1 clove garlic
- 1 medium yellow or white Spanish onion, peeled
- cinnamon
- nutmeg
- sugar
- 1 tsp salt
- 1 tsp pepper
Directions
Prepare green sauce by peeling tomatillos, washing, and soaking in cold water for 10 minutes.
Add water to blender, and puree tomatillos at high speed until liquid.
Add whole peppers, a handful of cilantro and parsley to taste, the juice of one lime, oil, vinegar, garlic, and onion.
Blend at high speed until the liquid is homogeneous with suspended tomatillo seeds.
Add a small pinch of cinnamon, nutmeg, and sugar, and salt and pepper.
Adjust seasoning to taste (slightly sweet, quite citrusy, and preferably spicy).
Simmer sauce, covered, in a deep pan over low heat 40 minutes.