8 Ingredients
  • Up to 8 serrano chiles or up to 3 jalapenos, stems removed (the upper end of these ranges will be very hot!)
  • 1 pound tomatillos (about 1 dozen) or two 13-ounces cans, drained
  • 1/2 small white onion, roughly chopped
  • 1 clove garlic, peeled and roughly chopped
  • 1/2 teaspoon salt
  • 1/4 cup packed cilantro springs and/or
  • A few leaves of epazote, and/or 1 teaspoon dried Mexican oregano
  • 2 tablespoons vegetable oil (if frying)
Nutrition
112
6% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

13% 8

Saturated

3% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

3% 10

Carbs (net)

- 7

Fiber

13% 3

Sugars

- 6

Sugars, added

- 0

Protein

3% 2

Cholesterol

- 0

Sodium

12% 294

Calcium

2% 24

Magnesium

7% 30

Potassium

9% 401

Iron

6% 1

Zinc

3% 0

Phosphorus

8% 56

Vitamin A

3% 26

Vitamin C

53% 48

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

16% 3

Vitamin B6

16% 0

Folate equivalent (total)

5% 19

Folate (food)

- 19

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

21% 3

Vitamin K

19% 23
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