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Ingredients
- 20 oz green tomatillos husks and stems removed, rinsed, quartered
- 4 oz white onions cut into wedges
- 4 jalapeño chilies stems removed (see Tip)
- 1 oz fresh cilantro leaves only
- 1 garlic clove
- 1 dried 'chile de árbol' chili
- 1 tsp salt to taste
- ½ tsp dried oregano
- Nutrition
- per 3 oz
- Calories
- 38.1 kcal / 159.2 kJ
- Protein
- 1.3 g
- Fat
- 1.3 g
- Carbohydrates
- 7.2 g
- Fibre
- 3 g
- Saturated Fat
- 0.1 g
- Sodium
- 424.1 mg
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