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Tomatillo Salsa Fresca

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1116
Energy (kCal)177.5
Carbohydrates (g)34.0601
Total fats (g)4.7215
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems. | 2. Chops into quarters. | 3. Place all the ingredients into a blender or food processor. | 4. Blend either coarse or smooth, depending on your preference. | 5. Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc. | 6. I always triple the recipe and freeze in 8 ounce containers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 1 lb 145.1497 26.4898 4.3545 4.6266
    white onion 1/3 cup chopped 21.3333 4.9813 0.5867 0.0533
    cilantro leaf 1/2 cup 1.84 0.2936 0.1704 0.0416
    jalapeno pepper chili 1 - - - -
    garlic clove 2 chopped - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    salt 1/4 teaspoon - - - -

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



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