Photo: K8
Estimated Nutrition (whole recipe, rough)
51
Calories
2g
Protein
0g
Fat
12g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- =
- 1 Tbsp salt
- 8 Tomatillo's
- ½ Cup coarsely chopped Cilantro
- ½ Cup minced Onion
- 2 jalapeno's minced finely
- 4 California Avocado's, pitted and peeled
- salt
- Pepper
- =
Directions
1
Over medium heat, bring 2 quarts of water to boil.
2
Stir in salt and add husked Tomatillo's.
3
Cook for 10 minutes. Remove tomatillo's from water and puree in blender.
4
Set aside.
5
In medium mixing bowl, coarsely mash the avocados.
6
Stir in cooled puree and rest of ingredients.
7
Adjust seasoning with salt and pepper.
8
Cover tightly with plastic wrap until ready to serve.
Recipe sourced from
fandom