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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large no-stick skillet, grill the onion, peppers and garlic for about 5 minutes, turning them until they are evenly grilled (slightly browned). Place into a bowl and set aside. | 2. Grill the tomitillos next, by the same method. | 3. Put all the grilled ingredients into a food processor and chop fine by pulsing. Pour into a mixing bowl. | 4. Add cilantro, honey, chicken broth, salt and pepper. Stir. Refrigerate for an hour or so before serving. | 5. The salsa should be fairly liquidy. You can add additional broth if necessary. | 6. Serve over tacos and burritos. | 7. NOTE: I much prefer to use Tupelo Honey in this recipe which does somewhat improve the flavor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	1	lb	husked	145.1497	26.4898	4.3545	4.6266
onion	1		quartered	28.0	6.537999999999999	0.77	0.07
jalapeno pepper	3			4.8938	1.0969	0.1536	0.0624
garlic clove	2			-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
honey	2	teaspoons		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
salt	1/8	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

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