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Ingredients
- 1 lb fresh tomatillos - (abt 11 or possibly 12)
- 3 lrg jalapeno peppers seeded
- 1 med onion minced
- 2 x garlic cloves
- 6 x cilantro sprigs stems removed
- 2 c. chicken broth
- 1 Tbsp. vegetable oil
Directions
- Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos and peppers in chicken broth for 10 min. Strain, reserving broth.
- Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix till almost smooth.
- Heat oil in frying pan till very warm. Add in the tomatillo mix and cook for 4 to 5 min, stirring constantly till dark and thick. Add in reserved broth to mix and bring to a boil. Reduce heat and cook till thickened, about 10 min, stirring occasionally.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1094g | |
| Calories 360 | |
| Calories from Fat 167 | 46% |
| Total Fat 19.12g | 24% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 763mg | 32% |
| Potassium 1902mg | 54% |
| Total Carbs 42.05g | 11% |
| Dietary Fiber 13.7g | 46% |
| Sugars 23.51g | 16% |
| Protein 11.27g | 18% |
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