Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Robb Walsh
Recipe by Cooking Light July 2002

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
3 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

18 calories; calories from fat 20%; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 0.9g; carbohydrates 3.2g; fiber 1.1g; cholesterol 0mg; iron 0.3mg; sodium 138mg; calcium 6mg.
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