Mexicana Salsa Verde

1. Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside.

2. Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain.

3. Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes.

4. Turn into medium bowl. Add salt to taste.

5. NOTE: Use immediately or cover and refrigerate overnight for richer taste.

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Nutrient	Quantity
Total fats	4.7066 g
Protein	5.2345 g
Carbohydrates	33.9618 g
Energy	177.1497 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0758 g
Water	486.9152 g
Aspartic acid	0.0728 g
Calcium, Ca	50.1515 mg
Lutein + zeaxanthin	2121.4789 g
Fiber, total dietary	9.9783 g
Carotene, beta	286.5635 g
Niacin	8.4843 mg
Vitamin A, RAE	27.2156 g
Arginine	0.0832 g
Riboflavin	0.1804 mg
Glutamic acid	0.2064 g
Sodium, Na	7.7359 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0272 g
Total lipid (fat)	4.7066 g
Manganese, Mn	0.7972 mg
Fructose	1.032 g
Proline	0.0096 g
Fatty acids, total saturated 16:0	0.4899 g
Sucrose	0.792 g
Choline, total	39.3531 mg
Sugars, total	21.2182 g
Serine	0.0168 g
Fatty acids, total saturated 18:0	0.1846 g
Vitamin B-6	0.35 mg
Selenium, Se	2.668 g
Ash	2.7748 g
Fatty acids, total saturated 18:1 undifferentiated	0.6999 g
Pantothenic acid	0.7788 mg
Phenylalanine	0.02 g
Copper, Cu	0.3895 mg
Betaine	0.08 mg
Thiamin	0.2364 mg
Methionine	0.0016 g
Iron, Fe	2.9803 mg
Carbohydrate, by difference	33.9618 g
Phosphorus, P	200.1012 mg
Folate, total	46.9515 g
Alanine	0.0168 g
Valine	0.0168 g
Fatty acids, total saturated 18:2 undifferentiated	1.8338 g
Glycine	0.02 g
Carotene, alpha	45.3593 g
Glucose (dextrose)	1.576 g
Fatty acids, total saturated 14:0	0.0032 g
Zinc, Zn	1.1339 mg
Isoleucine	0.0112 g
Fatty acids, total polyunsaturated	1.9051 g
Leucine	0.02 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	518.6959 IU
Folate, DFE	46.9515 g
Tryptophan	0.0112 g
Vitamin C, total ascorbic acid	58.9904 mg
Phytosterols	12 mg
Tyrosine	0.0112 g
Vitamin K (phylloquinone)	46.1329 g
Fatty acids, total saturated	0.6641 g
Histidine	0.0112 g
Fatty acids, total monounsaturated	0.7135 g
Threonine	0.0168 g
Folate, food	46.9515 g
Vitamin E (alpha-tocopherol)	1.7397 mg
Magnesium, Mg	98.7186 mg
Lysine	0.0312 g
Potassium, K	1332.429 mg
Cystine	0.0032 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Onion	0.5	32	7.472	0.08
cilantro	6 sprigs	0	0	0
Garlic Clove	1	0	0	0
jalapeno pepper	2	0	0	0
tomatillo	1 lb	145.1497	26.4898	4.6266