Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Bake. Adjust oven rack to 10 cm below broiler and heat broiler to high. Put tomatillos, onion, plus chiles on a foil-lined rimmed baking tray. Broil till darkly charred plus blackened on top plus tomatillos are completely tender, 6 to 12 minutes. Move vegetables plus their juice in order in order to a blender, food processor, or this cup of an stick blender. Tip in half of cilantro. Blend in pulses till one rough purée is formed. Heat oil in a mid-sized saucepan over a high flame till shimmering. Tip salsa into this hot oil all at once (it will steam plus sputter). Promptly start mixing and carry on cooking, mixing, till salsa is darkened plus thick enough in order to coat the back of the spoon, around 3 minutes. Remove from heat. Finely chop leftover cilantro and mix into salsa. Taste and add salt if it needs it with salt. Leave till it is cold, next serve. Salsa can be stored in the fridge for up to 5 days.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low fat: 2.3 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.3 g saturated fat per 100 g, 5.6% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 3.9 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.07 g salt per 100 g (limit ≤ 0.3 g)
- High fibre: 5 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 31 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 16 kcal |
| Protein | 0.6 g |
| Carbohydrate | 2.2 g |
| of which sugars | 1.2 g |
| of which free sugars | 0 g |
| Fat | 0.7 g |
| of which saturates | 0.1 g |
| Fibre | 0.8 g |
| Salt | 0.02 g |
Protein per 100 kcal
3.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
