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Nutrition Facts

Serving Size 38 g

(Approx. 16 Servings)

Amount Per Serving

Calories	45	Calories From Fat	35

% Daily Value*

Total Fat 3.5 g	6%

Saturated Fat 0.5 g	3%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 75 mg	3%

Total Carbohydrate 3 g	1%

Dietary Fiber 1 g	3%

Sugars 2 g

Protein	0 g

Vitamin A 2%	•	Iron 2%

Vitamin C 6%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Tomatillo & Serrano Salsa

Prep Time

25 minutes

Cook Time

10 minutes

Total Time

35 minutes

Serves

16 People

Ingredients

Recipe makes 16 Servings

1/4 cup(s) olive oil

1 Lb tomatillos, husks removed

1 medium serrano peppers, stems removed

4 large H-E-B Peeled Garlic Cloves

1 small white onions, peeled and cut into wedges

1/4 Tsp kosher salt

1/4 Tsp H-E-B Black Pepper

1/3 cup(s) cilantro, chopped

1 Tsp H-E-B Pure Cane Sugar

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Instructions

Heat gas or charcoal grill to high heat of 400ºF.

Line baking sheet with foil, place grilling mesh over foil and spray with non-stick spray; set aside.

Combine olive oil, tomatillos, pepper, garlic and onion in a bowl; toss to coat, and season with salt and pepper.

Place vegetable mixture on prepared grilling mesh, then place on grill; close lid, and grill for 10 minutes, or until skins blacken, turning vegetables over once during grilling; remove and cool.

Place grilled vegetables in blender or food processor and blend for 30 seconds; add cilantro and sugar, and process 30 more seconds.

Source:

My H-E-B Texas Life Magazine

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