Salsa Verde |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 clove garlic, peeled and minced | 2 small yellow onions, peeled and chopped | 8 fresh tomatillos, husked, or 8 canned tomatillos, chopped finely |
| 3 tablespoons peanut oil | 2 tablespoons all-purpose flour | 1-3/4 cups chicken stock or use canned |
| 1 7-ounce can green chiles, finely chopped | 2 tablespoons salsa jalapena | salt to taste |
| 1 | In a medium saucepan, saute the garlic, onion, and tomatillos in the oil. Stir in the flour and saute for a few minutes more. Add the chicken stock and stir until smooth. Add the chiles and simmer 30 minutes. Add the salsa jalapena and simmer 10 more minutes. Add salt to taste. |