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Green Chile Sauce

Randy Mayor; Lydia DeGaris-Pursell
Yield 3 cups (serving size: 1/4 cup)
This sauce combines tangy tomatillos with roasted chiles. If you are unable to get fresh tomatillos, omit the 1/2 teaspoon salt and use 1 (11-ounce) can tomatillos, rinsed and drained, plus 2 tablespoons lime juice. 

Ingredients

  • 7 large tomatillos (about 12 ounces)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped Roasted Anaheim Chiles
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, chopped

Nutrition Information

  • calories 18
  • caloriesfromfat 20 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 0.9 g
  • carbohydrate 3.2 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 138 mg
  • calcium 6 mg

How to Make It

  1. Discard husks and stems of tomatillos. Cook tomatillos in boiling water 10 minutes or until tender. Drain.

  2. Place tomatillos, broth, and remaining ingredients in a blender; process until smooth.