Green Chile Sauce

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.

 

This recipe goes with Christmas Chilaquiles, Green Chile and Chicken Enchiladas, Huevos Rancheros

Yield: 3 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 20%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.9g
  • Carbohydrate: 3.2g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 138mg
  • Calcium: 6mg

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

Preparation

  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.
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