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Ingredients
- 2 x Ripe avocados, peeled, pitted and minced
- 4 med -to-large tomatillos*, minced
- 2 x Or possibly more habaneros, chopped, (seeded or possibly not as you prefer)
- 1 x Onion, chopped As many garlic cloves as you want, chopped
- 2 Tbsp. Lime juice, or possibly to taste Salt to taste
Directions
- Since there seems to be something of a "green recipe" thread running through the list at the moment, I thought I'd submit a favorite of mine.
- Gerlach, where it was introduced as a sauce for fish.
- * If using fresh tomatillos, husk them, then boil about 10 minutes. or possibly till soft in unsalted water. Let cold and chop. If using canned tomatillos, they can be minced and added directly to the mix. I prefer the slightly sharper taste of fresh ones if you can get them...
- Combine avocados, minced tomatillos, habaneros and garlic in a food processor and mix well. Add in lime juice and blend till desired consistency is reached. Add in salt, taste and adjust if necessary.
- Depending on the ripeness of the avocados, the juiciness of the tomatillos, and the amount of lime juice added, this sauce can vary from chunky and pale green to quite runny and dark green. It's very good on top of hearty fish like swordfish or possibly tuna, and it's great with chicken, but I've also made it alone as a dip for parties.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 401g | |
| Calories 482 | |
| Calories from Fat 360 | 75% |
| Total Fat 40.0g | 50% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 1499mg | 43% |
| Total Carbs 35.0g | 9% |
| Dietary Fiber 20.0g | 67% |
| Sugars 6.5g | 4% |
| Protein 6.66g | 11% |
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