Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| 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
- 1½ lb fresh tomatillos or 3 (11 oz) cans tomatillos
- 5 fresh serrano chiles
- 3 garlic cloves, unpeeled
- ½ cup fresh cilantro
- 1 large onion, coarsely chopped
- 2 teaspoons coarse salt
Directions
Preheat broiler.
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness.
If using canned tomatillos, drain and measure out 2 cups.
Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles.
Purée all ingredients in a blender.
Salsa can be made 1 day ahead and chilled, covered.
Category:Healthy Recipes for Diabetic Friends
Category:World Recipes
Category:Salsa Recipes
Category:Tomatillo Recipes
Category:Serrano pepper Recipes
Category:Garlic Recipes
Category:Cilantro Recipes
Category:Onion Recipes