AuthorChuckHThis recipe is very flavorful but a little spicy. You may adjust the heat to your liking by using milder peppers and reducing the cayenne pepper and/or red pepper flakes. I am pretty sure you will like it. It should have about 1 gram of fiber per serving.
Ingredients:
Directions:
Place tomatillos on a baking sheet and broil until charred.
Add tomatillos, jalapeños, Anaheim, poblanos, and Serrano peppers, Roma tomatoes, red onions, garlic, fire-roasted tomatoes, and fire-roasted jalapeños to a large pan. Simmer for 30 minutes on medium heat. This will expand the flavors.
Next, add the lime juice, salt, cayenne, and red pepper flakes to the pot. Allow cooling then puree in a blender.
Refrigerate for at least 24 hours.
Enjoy!
Serving Size 2-4 ounces
Servings 12
- Amount Per Serving
- Calories 30Calories from Fat 8
- % Daily Value *
- Total Fat 1g2%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 253mg11%
- Potassium 97mg3%
- Total Carbohydrate 6.2g3%
- Dietary Fiber 1.1g5%
- Sugars 4.2g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- This recipe has less than 30-60 calories per serving. I usually have it with a serving of Beanitos Tortilla chips or as a seasoning for chicken or a burriton bowl. More to come on tortilla chips and wrap choices in a future article.
Ingredients
Directions
Place tomatillos on a baking sheet and broil until charred.
Add tomatillos, jalapeños, Anaheim, poblanos, and Serrano peppers, Roma tomatoes, red onions, garlic, fire-roasted tomatoes, and fire-roasted jalapeños to a large pan. Simmer for 30 minutes on medium heat. This will expand the flavors.
Next, add the lime juice, salt, cayenne, and red pepper flakes to the pot. Allow cooling then puree in a blender.
Refrigerate for at least 24 hours.
Enjoy!
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