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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 354g Recipe makes 2 cups) |
||
| Calories 249 | ||
| Calories from Fat 147 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 157mg | 6% | |
| Potassium 1049mg | 29% | |
| Total Carbohydrate 27.2g | 9% | |
| Dietary Fiber 11.0g | 44% | |
| Sugars 10.5g | ||
| Protein 4.4g | 8% | |
Ingredients
-
1 (11 ounce) can tomatillos, drained
- 1 cup chopped onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons seeded minced serrano chilies
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium avocado, peeled and halved
Directions
1
Place the avocado and tomatillos in a food processor, and process until smooth.2
Spoon mixture into a medium bowl, stir in the remaining ingredients.3
Cover and chill 1hour.
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- Course > Appetizers > Dips
- Main Ingredient > Vegetables
- Cuisine > European > Southern (Mediterranean)
- Cuisine > North American > United States > Southwestern
- Cuisine > North American > United States > Western
- Cuisine > North American > Mexican
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Refrigerator
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Picnic
- Occasion > Everyday
Featured Reviews for This Recipe
From: YoungEgger
On Mar 18, 2009
I haven't had the chance to try it out yet. But from the looks of it, I'm sure I will! Cant wait.
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