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Chipotle Tomatillo Salsa

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Chipotle Tomatillo Salsa

Chipotle Tomatillo Salsa recipe

 

Yield

2 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 chipotle chili peppers
from one 7 ounce can chipotle
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hot chili peppers
in adobo sauce, rinsed, patted dry
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3 teaspoons corn oil
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1 pound tomatillos
husks removed, halved
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1 small red onion
chopped
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cup cilantro
fresh, chopped
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1 tablespoon rice vinegar
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½ teaspoon oregano
dried
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Ingredients

Amount Measure Ingredient Features
3 each chipotle chili peppers
from one 7 ounce can chipotle
* Camera
1 x hot chili peppers
in adobo sauce, rinsed, patted dry
* Camera
15 ml corn oil
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453.6 g tomatillos
husks removed, halved
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1 small red onion
chopped
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79 ml cilantro
fresh, chopped
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15 ml rice vinegar
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2.5 ml oregano
dried
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Directions

Purée chilies in blender.

Transfer to large bowl.

Heat 1 teaspoon oil in heavy large skillet over high heat.

Add tomatillos and cook until brown on all sides, about 7 minutes.

Transfer to work surface.

Add 2 teaspoons oil to skillet.

Add onion and sauté until tender, about 4 minutes.

Add onion to chilies.

Chop tomatillos; add to chili-onion mixture.

Mix in cilantro, vinegar and oregano.

Season with salt and pepper.

(Can be made 2 days ahead. Cover; chill. Bring to room temperature.)

*Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 408g (14.4 oz)
Amount per Serving
Calories 18745% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 24%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 58%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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