Low Fat Recipes - Tomatillo Salsa

8 medium tomatillos
1 poblano pepper
¼ cup chopped red onion
¼ teaspoon vegetable-broth mix
¼ cup water
1/8 teaspoon lemon juice
3 tablespoons minced fresh cilantro
4 cups nonfat tortilla chips

1.Preheat the broiler. Have a brown paper bag ready.
2.Place the poblano pepper 6 inches under the broiler
and char it without burning. Rotate the pepper after about
6 minutes and continue to turn and blacken all sides.
Use wooden spoons to turn the pepper, taking great care not to pierce it.
When all sides are done, place the pepper immediately in the brown bag
and let it cool for 10 minutes. The steam released in the bag will
help to loosen the skin.
3.Remove the pepper from the bag and slip off the skin.
Cut off the stem, remove the seeds, and chop the pepper.
4.Slip off the papery husks from the tomatillos and quarter them.
In a medium-size saucepan, combine the tomatillos, pepper, onion, broth mix,
water, and lemon juice. Bring the mixture to a boil and then reduce
the heat and let it simmer for 15 minutes.
5.When the mixture has cooled, blend in the cilantro.
Serve at room temperature or chill and serve cold.
PER RECIPE: 482 Calories 4.6 Grams Fat 8.7% Calories from Fat


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