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Tomatillo Salsa Verde- prep: 5 minutes
- cook: 8 minutes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 9898 % Daily Value *
- Total Fat: 24 g 36.85%
- Saturated Fat: 6 g 30.25%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 1131 mg 47.12%
- Calcium: 11889 mg 1188.9%
- Potassium: 26872 mg 767.76%
- Magnesium: 0 mg 0%
- Iron: 111 mg 615%
- Zinc: 0 mg 0%
- Total Carbohydrate: 2189 g %
- Dietary Fiber: 138 g 551.88%
- Sugar: 81 g
- Protein: 419 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 16 g
- Vitamin A 54.66%
- Vitamin C 3445.27%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables419
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total46 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Summary
Can't go without a Salsa. Tomatillo Salsa Verde is one of my favorites for Chipotle Burrito Bowl.
Ingredients
6 husked and rinsed Tomatillos
3 garlic cloves
1 small chopped red onion
bunch cilantro
salt
Instructions
Set the oven on broil. Wash and husked the tomatillos, chop in half and put on a baking sheet. Chop the onion and peel the garlic cloves. Add to the baking sheet. Broil for about 8 minutes. Scrape the tomatillos and any juices into a food processor or blender. Puree until thickened and smooth. Add the Cilantro to the food processor and pulse. Seaso