Tomatillo-Green Chili Sauce
Browse the recipe Tomatillo-Green Chili Sauce
YIELD Makes about 3 cups
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INGREDIENTS
| 3/4 | pound fresh tomatillos or 2 cans (18 ounces each) whole tomatillos, drained |
| 1 | can (4 ounces) diced mild green chiles, drained |
| 1/2 | cup chicken broth |
| 1 | teaspoon dried oregano |
| 1/2 | teaspoon ground cumin |
| 2 | tablespoons chopped fresh cilantro (optional) |
PREPARATION:
- Place tomatillos in large saucepan; cover with water. Bring to a boil over high heat. Reduce heat to medium-high and simmer gently 20 to 30 minutes or until tomatillos are tender. Drain.
- Place tomatillos, chilies, chicken broth (omit if using canned tomatillos), oregano and cumin in food processor or blender; process until smooth. Return mixture to pan. Cover; heat over medium heat until bubbling. Stir in cilantro, if desired.
This recipe appears in:
Turkey & Zucchini Enchiladas with Tomatillo-Green Chili Sauce
/ Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1/12 of sauce |
| Sodium | 16 mg |
| Protein | <1 g |
| Fiber | 1 g |
| Carbohydrate | 2 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 25 % |
| Calories | 11 |
DIETARY EXCHANGE:
| Free | FREE |