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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat an outdoor grill for high heat, and lightly oil the grate. | 2. Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill. | 3. Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds. | 4. Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile pepper	2			-	-	-	-
serrano chile pepper	2			-	-	-	-
tomatillo	6			870.8984	158.939	26.127	27.7599
white onion	1	slice		15.2	3.5492	0.418	0.038
garlic	2	cloves		8.94	1.9836	0.3816	0.03
salt	to taste			-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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