Photo: K8
Estimated Nutrition (whole recipe, rough)
291
Calories
4g
Protein
22g
Fat
25g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 2 small onion, diced
- 12 small serrano chiles, stemmed, seeded, and finely chopped
- 1 large bunch cilantro, stems removed
- 1 ½ tsp coarse salt
- 24 medium tomatillos, husked, washed, and roasted*
- 1 tsp freshly ground black pepper
- 8 medium California Avocados, halved
- =
Directions
1
Combine the onion, chile, cilantro, and salt in a large bowl.
2
Add the tomatillos, a few at a time, mashing and blending with a fork to a fine paste.
3
Add the avocado; mash until thick and chunky. Adjust the seasoning. Serve with sliced tomato and chips.
4
How To Roast Tomatillos
5
Grill tomatillos over medium-high heat, turning occasionally, until charred and softened.
Recipe sourced from
fandom