Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
127
Calories
0g
Protein
14g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Jalapeno | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 tomatillos
- 4-8 jalapenos (depending on how hot you like it)
- 1 bunch celantro
- 1 clove garlic
- 1/2 teaspoon salt (really to your taste)
- 2 tablespoons olive oil
Directions
1
Clean tomatillos, stem the jalapenos, clean and stem the celantro and mince/smash the garlic. Boil the tomatillos and jalapenos for 5 minutes, saving the water. Put all of the preceding ingrediants in a blender and add about 1/4 cup of the saved water to the blender. Pulse gently until you have a coarse salsa. Heat the olive oil in a skillet until it begins to smoke slightly. Pour the salsa into the skillet and saute for 2 minutes salting to taste. Let cool. This is great on everything from chips to poached eggs.
Recipe sourced from
fandom