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Ingredients
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2 fresh poblano chile peppers
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2 serrano chile peppers
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6 fresh tomatillos, husks removed
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1 1/2-inch slice of white onion
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2 cloves garlic
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salt to taste
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1 tablespoon chopped fresh cilantro (Optional)
Directions
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Preheat an outdoor grill for high heat, and lightly oil the grate.
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Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
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Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
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Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.
Nutrition Facts (per serving)
11 | Calories |
0g | Fat |
2g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 11 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 2mg | 0% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 0g | 1% |
Vitamin C 10mg | 11% |
Calcium 5mg | 0% |
Iron 0mg | 1% |
Potassium 81mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.