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Anaheim Chile Salsa Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.4043
Energy (kCal)186.9823
Carbohydrates (g)21.7574
Total fats (g)6.0908
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast Chiles. | 2. Remove husks from fresh tomatillos& rinse tomatillos under warm water to remove stickiness. | 3. In saucepan simmer tomatillos, broth, garlic until tomatillos are tender, about 10 minute. | 4. Add chiles to mixture. | 5. Cool salsa slightly. | 6. In blender pulse until coarsely chopped. | 7. Salsa may be made up to this point, 2 days ahead& cooled, uncovered, before being chilled, covered. | 8. Bring salsa to room temperature or reheat before proceeding. | 9. Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped& season with salt. | 10. Makes about 3 cups. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    anaheim chilies 6 - - - -
    tomatillo 3/4 lb 108.8623 19.8674 3.2659 3.47
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    garlic clove 2 - - - -
    cilantro stem 1 cup packed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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