Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
300
Calories
5g
Protein
22g
Fat
28g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Epazote | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
- 6 large (about 3 1/2 inches long) fresh epazote leaves or cilantro
- 2 small garlic cloves, peeled and coarsely chopped
- 1/4 cup coarsely chopped white onion
- 2 fresh serrano or jalapeño chiles, coarsely chopped, including seeds, or more to taste
- 1 tablespoon freshly squeezed lime juice, or more to taste
- 1/2 teaspoon fine salt, or 1 teaspoon kosher salt
- 1 small ripe Mexican Hass avocado, halved and pitted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes