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Add a photoServings: 3.5
Ingredients
- 3/4 lb fresh tomatillos
- 4 lrg garlic cloves
- 3 x California avocados
- 1/2 c. minced fresh cilantro sprigs
- 1 1/2 Tbsp. fresh lime juice, or possibly to taste
- 4 Tbsp. finely minced red onion
Directions
- Remove husks and rinse tomatillos under hot water to remove stickiness. Heat a well-seasoned cast-iron skillet or possibly griddle over moderately high heat till warm but not smoking and lightly brown tomatillos and garlic in spots all over (don't let burn). Transfer tomatillos and garlic to a plate and cold them to room temperature.
- In a food processor puree tomatillos and garlic till smooth. Halve and pit avocados and scoop into tomatillo mix. Pulse till coarsely minced. Stir in cilantro, lime juice, 3 Tbsp. onion, and salt and pepper to taste. Garnish dip with remaining Tbsp. minced onion and serve with tortilla chips.
- Makes 3 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 3 servings | |
| Calories 262 | |
| Calories from Fat 189 | 72% |
| Total Fat 21.12g | 26% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 1004mg | 29% |
| Total Carbs 20.19g | 5% |
| Dietary Fiber 11.5g | 38% |
| Sugars 6.33g | 4% |
| Protein 4.02g | 6% |
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