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Ingredientes
- 1 lb. ripe tomatoes
- 1 lb. tomatillos, husked and rinsed
- 1 poblano pepper
- 1 small onion, sliced 1/2 inch thick
- 2 - 3 dried ancho pasilla peppers, stemmed, seeded and torn into pieces
- 2 tbsp. lime juice
- 2 tsp. sugar
- 1 tsp. salt
- 2 cloves garlic, chopped
- 1 cup fresh cilantro leaves
Direcciones
- Grill tomatoes, tomatillos, pepper and onion on a well-oiled grill over medium heat for 10 minutes or until nicely charred, turning frequently. Remove stem and seeds from pepper and remove skin from tomato.
- Place all ingredients (including any accumulated juices) except cilantro in a blender or food processor and puree until fairly smooth. Add cilantro and pulse on and off to chop. Cover and chill for several hours. May be stored in the refrigerator tightly covered for up to 2 weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 992g | |
| Calories 296 | |
| Calories from Fat 47 | 16% |
| Total Fat 5.63g | 7% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2361mg | 98% |
| Potassium 2414mg | 69% |
| Total Carbs 61.72g | 16% |
| Dietary Fiber 15.3g | 51% |
| Sugars 40.43g | 27% |
| Protein 9.43g | 15% |
