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Ingredients45 m servings 23 cals
Original recipe yields 8 servings (1 cup)
- In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
- Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
- Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
- Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.
Per Serving: 23 calories; 0.5 g fat; 4.6 g carbohydrates; 1 g protein; 0 mg cholesterol; 151 mg sodium. Full nutrition
ReviewsRead all reviews 2
This worked great on chicken and no doubt it will work as well on burgers, tacos, as a dip or on cream cheese with tortilla chips. The gentle amount of heat from the costeno amarillo chile peppe...