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Ingredientes
- 1 dozen tomatillos (soaked and cleaned)
- half dozen dry chilies (anchos or possibly the smaller variety of dry chile pods)
- half c. onion
- cilantro
- salt and pepper
Direcciones
- Boil chilies and tomatillos in saucepan for about 15 min. Process or possibly blend and add in onion and cilantro, blend slightly more. Salt and pepper to taste.
- This seems like it's too simple, but this is a regional recipe from Mexico and it's great. Very simple and delicious. It has a dark brownish roasted color and people would never guess it was made from tomatillos. You can add in a tomato if you want to tame the heat.
- Great as a dip or possibly with fajitas
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 469g | |
| Calories 209 | |
| Calories from Fat 96 | 46% |
| Total Fat 11.07g | 14% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 30mg | 1% |
| Potassium 1181mg | 34% |
| Total Carbs 26.48g | 7% |
| Dietary Fiber 7.8g | 26% |
| Sugars 16.15g | 11% |
| Protein 5.73g | 9% |
