Ingredients
-
¾ pound tomatillos, husked and rinsed
-
3 medium jalapenos, halved lengthwise
-
1 medium ripe avocado - halved, seeded, and flesh scooped out of peel
-
1 clove garlic, peeled
-
¼ cup packed cilantro leaves
-
salt to taste
Directions
-
Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.
Cook's Notes:
Make sure to select ripe tomatillos for the salsa. For a thinner salsa, add water, 1 tablespoon at a time, until desired consistency is reached.
Wear gloves while seeding the jalapenos.
3/4 pound is about 8 tomatillos.
Nutrition Facts (per serving)
| 56 | Calories |
| 4g | Fat |
| 5g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 56 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 3% |
| Sodium 3mg | 0% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 3g | 10% |
| Total Sugars 2g | |
| Protein 1g | 2% |
| Vitamin C 10mg | 11% |
| Calcium 8mg | 1% |
| Iron 1mg | 3% |
| Potassium 256mg | 5% |
* 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.
