Tomatillo-Pasilla de Oaxaca Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
29%
Tomatillo-Pasilla de Oaxaca Salsa
45 min.
4
199kcal

Suggestions


Are you ready to elevate your culinary experience with a vibrant and flavorful Tomatillo-Pasilla de Oaxaca Salsa? This delightful salsa is not only a feast for the eyes but also a celebration of bold flavors that will tantalize your taste buds. Perfect for any occasion, whether you're hosting a gathering or simply enjoying a quiet evening at home, this salsa is sure to impress.

With its unique combination of roasted pasilla de Oaxaca chiles and fresh tomatillos, this recipe brings a smoky, tangy kick that pairs beautifully with a variety of dishes. Imagine dipping crispy tortilla chips into this luscious green salsa or drizzling it over grilled vegetables or tacos for an extra burst of flavor. Plus, it’s vegetarian, vegan, gluten-free, and dairy-free, making it an inclusive option for all your guests.

In just 45 minutes, you can whip up this delicious salsa that serves four, making it an ideal starter or snack for your next get-together. With only 199 calories per serving, you can indulge guilt-free while enjoying the rich, complex flavors that come from simple, fresh ingredients. So gather your friends, fire up the blender, and get ready to savor the taste of authentic Mexican street food right in your own kitchen!

Ingredients

  • 15 small pepper flakes stemmed seeded
  • 10 medium cloves garlic 
  • servings sea salt fine
  • 2.5 pounds tomatillos husked rinsed quartered
  • tablespoon vegetable oil 

Equipment

  • frying pan
  • sauce pan
  • blender

Directions

  1. In a small saucepan, combine the tomatillos with enoughwater to come about halfway up the side of the pan, cover, andcook over medium heat until they are soft, about 10 minutes;strain, reserving the liquid.
  2. Meanwhile, on a plancha or in a heavy skillet, melt the lardover medium heat.
  3. Add the garlic and cook until soft and wellcharred on all sides, 5 to 10 minutes; transfer to the jar of anelectric blender.
  4. Add the chiles to plancha and toast for 2 minutes per side.
  5. Remove, tear them into pieces, and add them to the blender.
  6. Pour in the reserved cooking liquid, add a large pinch of salt,and blend until smooth.
  7. Add the tomatillos, blend, and taste toadjust the salt, as necessary.
  8. Reprinted with permission from Dos Caminos: Mexican Street Food by Ivy Stark with Joanna Pruess, © 2011 Skyhorse Publishing

Nutrition Facts

Calories199kcal
Protein11.31%
Fat28.33%
Carbs60.36%

Properties

Glycemic Index
18.75
Glycemic Load
6.25
Inflammation Score
-10
Nutrition Score
25.134782314301%

Flavonoids

Kaempferol
0.02mg
Myricetin
0.12mg
Quercetin
0.13mg

Nutrients percent of daily need

Calories:199.45kcal
9.97%
Fat:7.07g
10.88%
Saturated Fat:0.99g
6.19%
Carbohydrates:33.91g
11.3%
Net Carbohydrates:25.83g
9.39%
Sugar:20.16g
22.4%
Cholesterol:0mg
0%
Sodium:213.09mg
9.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.35g
12.71%
Vitamin C:278mg
336.97%
Vitamin K:58.64µg
55.85%
Vitamin B6:1.11mg
55.28%
Manganese:0.88mg
43.76%
Vitamin A:1930.36IU
38.61%
Potassium:1333.26mg
38.09%
Vitamin B3:7.4mg
36.98%
Fiber:8.08g
32.3%
Magnesium:97.39mg
24.35%
Copper:0.46mg
23.21%
Iron:3.63mg
20.14%
Phosphorus:194.6mg
19.46%
Vitamin B1:0.26mg
17.42%
Vitamin E:2.53mg
16.84%
Vitamin B2:0.25mg
14.86%
Folate:58.88µg
14.72%
Vitamin B5:0.81mg
8.09%
Zinc:1.15mg
7.67%
Calcium:57.16mg
5.72%
Selenium:3.33µg
4.75%
Source:Epicurious