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Green Tomatillo Salsa

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.6172
Energy (kCal)88.5747
Carbohydrates (g)16.9809
Total fats (g)2.3533
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes. | 2. Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. | 3. Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet. | 4. Add the cilantro and the 1/4 cup water and blend to a coarse puree. | 5. Rinse the onion under cold water, then shake to remove excess moisture. | 6. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 8 ounces husked rinsed 72.5747 13.2449 2.1772 2.3133
    hot green pepper jalapeno stemmed chopped - - - -
    cilantro 5 -6 chopped 0.0 0.0 0.0 0.0
    white onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    salt - - - -

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

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