Recipe Details
Ingredients
-
2poundsfresh tomatillos, husks removed
-
10dried chile de arbol peppers
-
2clovesgarlic, unpeeled
-
salt to taste
Cooking Directions
-
Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat.
-
Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
-
Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
Tips
The chiles and garlic will finish before the tomatillos, so remove them once they are charred. I use a fair amount of salt in this salsa.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories40 | |
| % Daily Value * | |
| Total Fat 1g |
2% |
| Saturated Fat 0g |
1% |
| Sodium 21mg |
1% |
| Total Carbohydrate 7g |
3% |
| Dietary Fiber 2g |
8% |
| Total Sugars 5g |
|
| Protein 1g |
2% |
| Vitamin C 14mg |
15% |
| Calcium 10mg |
1% |
| Iron 1mg |
4% |
| Potassium 307mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
