Ingredients
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10 fresh tomatillos, husks removed
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2 fresh jalapeno peppers, stems removed
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1 bunch fresh cilantro, stems trimmed
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3 avocados, peeled and pitted
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1 tablespoon garlic powder
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salt to taste
Directions
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Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
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Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
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Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.
Recipe Tips
Serve either warm or cold the next day. Add the avocado pits to the finished salsa to keep it from browning in the refrigerator.
Nutrition Facts (per serving)
| 94 | Calories |
| 8g | Fat |
| 7g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 94 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 6% |
| Sodium 6mg | 0% |
| Total Carbohydrate 7g | 2% |
| Dietary Fiber 4g | 15% |
| Total Sugars 2g | |
| Protein 2g | 3% |
| Vitamin C 11mg | 12% |
| Calcium 12mg | 1% |
| Iron 1mg | 3% |
| Potassium 357mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
