0.0 – 0 reviews • Sauce Recipes
| Total: |
40 min |
| Prep: |
15 min |
| Cook: |
25 min |
| Yield: |
about 1 cup |
Ingredients
- 2 pounds tomatillos, husked, washed, halved
- 2 jalapeno peppers, seeded (use rubber gloves)
- 1 medium onions, halved
- 12 cloves garlic
- 1/4 cup chopped cilantro
- 3/4 cup vegetable stock
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
204 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
40 g |
| Dietary Fiber |
11 g |
| Sugar |
21 g |
| Protein |
6 g |
| Cholesterol |
0 mg |
| Sodium |
1464 mg |