Photo: K8
Estimated Nutrition (whole recipe, rough)
177
Calories
2g
Protein
14g
Fat
13g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Jalapeno | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Epazote | 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
- Up to 8 serrano chiles or up to 3 jalapenos, stems removed (the upper end of these ranges will be very hot!)
- 1 pound tomatillos (about 1 dozen) or two 13-ounces cans, drained
- 1/2 small white onion, roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 1/2 teaspoon salt
- 1/4 cup packed cilantro springs and/or
- A few leaves of epazote, and/or 1 teaspoon dried Mexican oregano
- 2 tablespoons vegetable oil (if frying)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes