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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat up grill on medium high, put tomatillos with husk, jalapenos, and onion wedges grilled until cooked through. Turning once, about 8-10 minutes total. | 2. Remove grilled vegetables and let cool. | 3. Peel husk from tomatillos, saving the juice. | 4. Roughly chopped grilled onions and jalapenos (note, if you don't want it hot, remove seeds and membranes and discard). | 5. Put all ingredients into blender. Pulsed until mixed and roughly chopped, but not puree. | 6. Put in plastic tubs and serve with whatever you want. | ---------------------------------------------------------------------------

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
jalapeno	2			3.2625	0.7312	0.1024	0.0416
onion	2		cut	128.0	29.888	3.52	0.32
cilantro	1	bunch	washed	-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
lemon	1			1.2808	0.4116	0.0486	0.0132
red wine vinegar	4	tablespoons		11.324000000000002	0.1609	0.0238	0.0
sea salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
agave syrup	1/2	teaspoon		10.695	2.6348	0.0031	0.0155
rom tomato	3		chopped	-	-	-	-
garlic clove	3		peeled minced	-	-	-	-

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