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Ingredients
2 garlic cloves, coarsely chopped
1 ½ teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 fresh serrano or jalapeno chilies, or to taste, stemmed, seeded and coarsely chopped
6 to 8 tomatillos (about ½ pound), husks removed, and quartered
1 ripe avocado
8 to 10 cilantro sprigs
Nutritional analysis per serving
8 grams carbs; 89 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 257 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor or with mortar and pestle, process or pound the garlic and salt to a paste. Add onion, chilies and tomatillos; pulse in processor or pound to make a slightly chunky paste.
- Step 2
Scoop out the avocado flesh. For a smooth machine-finished puree, add it and the cilantro to the processor and process very fine. To do it by hand, finely chop the avocado and mash it into the onion-tomatillo mixture; stir in cilantro leaves. (For a medium texture, pour the machine-processed onion-tomatillo mixture into a bowl, and mix in the chopped avocado and cilantro.)
- Step 3
Serve immediately as a dip or a sauce with chips or vegetables.
Private Notes
Comments
Just makes me think of living in Mexico. One of the necessary food groups!