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Ingredients
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6 costeno amarillo chile peppers
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½ pound tomatillos, husked
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1 clove garlic
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½ cup chopped onion
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⅓ cup chopped fresh cilantro
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½ teaspoon salt
Directions
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In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
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Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
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Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
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Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.
Nutrition Facts (per serving)
23 | Calories |
1g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 23 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 152mg | 7% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 1g | 2% |
Vitamin C 33mg | 37% |
Calcium 11mg | 1% |
Iron 0mg | 2% |
Potassium 191mg | 4% |
* 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.