Green Salsa

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The tart and tangy flavor of tomatillos is mellowed by buttery avocado in this zesty salsa verde. Vary the heat level according to your taste. If you have leftover salsa, it holds well in the refrigerator for a couple days, but its vibrant green color fades quickly.

Green Salsa
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes

Ingredients
  • 8 ounces tomatillos

  • 2 cloves garlic , unpeeled

  • 1 jalapeño pepper

  • 1/4 cup sliced white onion

  • 1/2 ripe avocado , diced

  • 3 tablespoons chopped fresh cilantro

  • 1/4 teaspoon salt

  • Freshly ground pepper to taste

Directions
  1. Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.

  2. Toast garlic cloves, jalapeño and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.

  3. When cool enough to handle, peel the garlic. Remove the jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper.


Nutritional Facts

Servings
8
Serving Size
2 tablespoons
Calories
17
Carbohydrates
2 g
Fat
1 g
Saturated Fat
0 g
Protein
0 g
Cholesterol
0 mg
Dietary Fiber
1 g
Potassium
76 mg
Sodium
37 mg
Yield
about 1 cup
Exchanges
Free food

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