Chili Verde Sauce

1. Place tomatillos, onions, garlic and jalapenos on a baking sheet or pan that has sides.

2. Sprinkle with olive oil, salt and pepper.

3. Roast for 1 1/2 hours at 400 degrees.

4. Remove from oven and cool for 15 minutes.

5. Place veggies (and juice that accumulated on baking sheet) in a food processor. Pulse several times.

6. Add cilantro and a little stock at a time (approx 1/2 cup at a time) until desired consistency.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	105.193 g
Protein	75.6887 g
Carbohydrates	385.9111 g
Energy	2542.6968 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2619 g
Water	6066.7548 g
Aspartic acid	0.4095 g
Calcium, Ca	517.243 mg
Lutein + zeaxanthin	25582.9466 g
Fiber, total dietary	111.5172 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	4062.4624 g
Niacin	112.8026 mg
Vitamin A, RAE	387.7069 g
Arginine	0.468 g
Riboflavin	2.6645 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.1548 g
Glutamic acid	1.161 g
Stigmasterol	0.48 mg
Sodium, Na	1110.2011 mg
Fatty acids, total saturated 16:1 undifferentiated	1.476 g
Total lipid (fat)	105.193 g
Manganese, Mn	8.9767 mg
Fructose	5.805 g
Proline	0.054 g
Fatty acids, total saturated 16:0	12.0937 g
Sucrose	4.455 g
Choline, total	509.5362 mg
Sugars, total	244.5096 g
Serine	0.0945 g
Fatty acids, total saturated 18:0	3.3896 g
Vitamin B-6	4.0511 mg
Selenium, Se	45.4496 g
Ash	36.2833 g
Fatty acids, total saturated 18:1 undifferentiated	40.7244 g
Pantothenic acid	8.8094 mg
Phenylalanine	0.1125 g
Beta-sitosterol	0.32 mg
Copper, Cu	4.9004 mg
Betaine	0.4905 mg
Thiamin	2.8647 mg
Retinol	7.2 g
Methionine	0.009 g
Iron, Fe	36.7143 mg
Carbohydrate, by difference	385.9111 g
Phosphorus, P	2455.3948 mg
Folate, total	512.438 g
Tocopherol, gamma	0.3361 mg
Alanine	0.0945 g
Cholesterol	21.6 mg
Valine	0.0945 g
Fatty acids, total saturated 18:2 undifferentiated	27.3686 g
Glycine	0.1125 g
Carotene, alpha	550.0715 g
Glucose (dextrose)	8.865 g
Fatty acids, total saturated 14:0	0.0756 g
Zinc, Zn	13.8279 mg
Isoleucine	0.063 g
Fatty acids, total polyunsaturated	28.5761 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.1125 g
Tocotrienol, alpha	0.18 mg
Vitamin A, IU	7315.431 IU
Folate, DFE	512.438 g
Tryptophan	0.063 g
Vitamin C, total ascorbic acid	675.9044 mg
Phytosterols	157.805 mg
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	0.063 g
Vitamin K (phylloquinone)	626.9756 g
Fatty acids, total saturated	15.6605 g
Histidine	0.063 g
Fatty acids, total monounsaturated	42.2789 g
Threonine	0.0945 g
Folate, food	512.438 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	32.32 g
Vitamin E (alpha-tocopherol)	27.2016 mg
Magnesium, Mg	1166.583 mg
Lysine	0.1755 g
Potassium, K	16084.313 mg
Cystine	0.018 g
Fluoride, F	4.95 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Onion	3	180	42.03	0.45
cilantro	1 cup	3.68	0.5872	0.0832
Garlic Clove	12	0	0	0
jalapeño	4	0	0	0
salt pepper	0	0	0	0
chicken stock	3 cups	259.2	25.416	8.64
tomatillo	12	1741.7968	317.8779	55.5198