| 19 oz canned green enchilada sauce (I used Las Palmas) |
7/8 oz |
$2.49 per 48 ounces
|
$0.05 |
| 28 oz canned tomatillos (I used La Costena), drained, rinsed, pureed and strained to remove as many seeds as possible |
1 3/8 oz |
$1.99 per pound
|
$0.17 |
| 1 ea onion, diced |
0.05 item |
$0.79 per pound
|
$0.01 |
| 1 ea green pasilla pepper, diced |
0.05 item |
$1.50 per ounce
|
$0.02 |
| 1 cup chicken broth |
2 3/8 teaspoons |
$0.99 per 14 1/2 ounces
|
$0.03 |
| 2 cloves garlic, pressed and creamed |
0.1 garlic cloves |
$4.00 per pound
|
$0.00 |
| 2 Tbs diced green chiles |
1/3 teaspoon |
$1.09 per 4 ounces
|
$0.01 |
| 1 tsp ground cumin |
0.05 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1 tsp Mexican oregano |
0.05 teaspoon |
$3.89 per 3/4 ounces
|
$0.01 |
| 1 Tbs olive oil |
1/6 teaspoon |
$5.99 per 16 fluid ounces
|
$0.01 |
| Garlic pepper to taste |
0.05 garlic pepper |
$3.29 per 26 ounces
|
$0.03 |
| Total per Serving |
$0.34 |
| Total Recipe |
$6.85 |
Suggestions?