Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
267
Calories
4g
Protein
22g
Fat
19g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 3 medium ripe California avocados
- 9 green tomatoes, peeled
- 12 small Serrano chilies
- 2 whole garlic cloves
- 3 Tbsp cilantro, coarsely chopped
- 2 Cups water
- ½ tsp salt
- =
Directions
1
Place water in a one-quart sauce pot and bring to boil.
2
Add the tomatoes and the chilies
3
Boil for 10 seconds only and remove.
4
Combine tomatoes, chilies, garlic cloves and salt in a blender and mix
5
Pit avocados and scoop out pulp.
6
Mash pulp and combine with the blended mixture.
7
Add cilantro and mix well.
Recipe sourced from
fandom