Green Chile Sauce

Green Chile Sauce Recipe
Randy Mayor; Lydia DeGaris-Pursell
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.

 

Yield:

3 cups (serving size: 1/4 cup)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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

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

Note:

Robb Walsh,

July 2002
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