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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To roast tomatillos: | 2. Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened. | 3. Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes. | 4. Transfer to a blender. Add the remaining ingredients and puree until smooth. | 5. Store in a container in the fridge 2-3 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped sweet	28.0	6.537999999999999	0.77	0.07
garlic clove	2		peeled	-	-	-	-
chipotle chile	2		dried	-	-	-	-
cilantro	1/2	bunch		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
salt	2	teaspoons	coarse	-	-	-	-
sugar	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
tomatillo	1/2	lb	husked washed roasted	72.5749	13.2449	2.1772	2.3133
lime juice	1			3.7812	1.2735	0.0635	0.0106

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