Ole! Fresh Salsa Verde

1. FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.

2. ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.

3. BROIL until just lightly charred on top surface.

4. REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.

5. SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.

6. PLACE tomatilloes and desired remaining ingredients into a food processor.

7. PROCESS until smooth.

8. ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.

9. SERVE any way you like.

10. SNAP your fingers and shout,"OLE"!

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

Nutrient	Quantity
Total fats	4.7373 g
Protein	4.9638 g
Carbohydrates	34.4551 g
Energy	178.8949 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0765 g
Water	456.3566 g
Aspartic acid	0.025 g
Calcium, Ca	47.3435 mg
Lutein + zeaxanthin	2271.6101 g
Fiber, total dietary	9.5793 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	789.1947 g
Niacin	8.6291 mg
Vitamin A, RAE	70.6931 g
Arginine	0.0286 g
Riboflavin	0.1895 mg
Tocopherol, beta	0.0096 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0028 g
Glutamic acid	0.071 g
Stigmasterol	0.36 mg
Sodium, Na	11.4627 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0276 g
Total lipid (fat)	4.7373 g
Manganese, Mn	0.7882 mg
Fructose	0.5027 g
Proline	0.0033 g
Fatty acids, total saturated 16:0	0.4764 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	4.8349 g
Choline, total	38.1085 mg
Sugars, total	23.8911 g
Serine	0.0058 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.1835 g
Vitamin B-6	0.3285 mg
Selenium, Se	2.536 g
Ash	2.805 g
Fatty acids, total saturated 18:1 undifferentiated	0.7273 g
Pantothenic acid	0.8003 mg
Phenylalanine	0.0069 g
Beta-sitosterol	0.24 mg
Copper, Cu	0.399 mg
Betaine	0.0275 mg
Thiamin	0.2225 mg
Methionine	0.0006 g
Iron, Fe	3.1136 mg
Carbohydrate, by difference	34.4551 g
Phosphorus, P	192.1447 mg
Folate, total	45.9353 g
Tocopherol, gamma	0.0028 mg
Fatty acids, total saturated 4:0	0.0002 g
Alanine	0.0058 g
Valine	0.0058 g
Fatty acids, total saturated 18:2 undifferentiated	1.8353 g
Glycine	0.0069 g
Carotene, alpha	53.4481 g
Glucose (dextrose)	0.6249 g
Fatty acids, total saturated 14:0	0.0015 g
Zinc, Zn	1.114 mg
Isoleucine	0.0038 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	1.9073 g
Leucine	0.0069 g
Tocotrienol, alpha	0.0121 mg
Vitamin A, IU	1388.0434 IU
Folate, DFE	45.9353 g
Tryptophan	0.0038 g
Vitamin C, total ascorbic acid	65.0166 mg
Phytosterols	4.725 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0014 g
Fatty acids, total saturated 20:0	0.0002 g
Tyrosine	0.0038 g
Vitamin K (phylloquinone)	84.1635 g
Fatty acids, total saturated	0.649 g
Histidine	0.0038 g
Fatty acids, total monounsaturated	0.7413 g
Threonine	0.0058 g
Folate, food	45.9353 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	30.1462 g
Vitamin E (alpha-tocopherol)	2.2306 mg
Magnesium, Mg	97.5244 mg
Lysine	0.0107 g
Potassium, K	1333.583 mg
Cystine	0.0011 g
Fluoride, F	0.3025 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Onion	0.25	11	2.5685	0.0275
Garlic Clove	1	0	0	0
jalapeno pepper	1	1.6312	0.3656	0.0208
kosher salt	1 teaspoon	0	0	0
cilantro leaf	0.75 cup	2.76	0.4404	0.0624
tomatillo	1 lb	145.1497	26.4898	4.6266
liquid smoke	1	0	0	0
key lime juice	2 tablespoons	0	0	0