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Correo Electrónico
Add a photoEasy as can be and lots of flavor. I made this up and added it to a pork roast that I had cooked in the crock pot...pulled pork style. It was really tasty!
Ingredientes
- 2 lbs. tomatillos
- 1 poblano pepper
- 3 jalapeno peppers
- 1 red jalapeno pepper
- 1 serano pepper
- 4 cloves garlic
- 1 medium onion peeled and quartered
- 1 tsp kosher salt
Direcciones
- Prepare your vegetables.
- Peel the husks from the tomatillos and cut them in half.
- Cut the peppers in half. Depending on how much heat you like you can leave the flesh and seeds in your peppers. I like to leave at least 1 jalapeno and the serano intact, but I'm not a heat freak.
- Place all the vegetables on a roasting pan or two and roast in the oven at 450 for 20-30 min. Basically until the veggies are soft and have some color on them. (I would use a grill if I had one).
- Let the peppers cool enough so you can peel the skins off of them.
- Transfer the vegetables to a food processor. The garlic will be softened inside the "paper" so you can just squeeze it out. Add salt and blend until it is as chunky as you desire (I like very little chunk, so I let it go for awhile).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1074g | |
| Calories 361 | |
| Calories from Fat 81 | 22% |
| Total Fat 9.72g | 12% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2341mg | 98% |
| Potassium 2729mg | 78% |
| Total Carbs 68.72g | 18% |
| Dietary Fiber 20.6g | 69% |
| Sugars 41.74g | 28% |
| Protein 11.16g | 18% |
