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|Salsa Verde With Avocado and Tomatillo |
Category: Sauces, Side Dishes, Appetizers
| 4 tomatillos, husked, washed well and cut in half
1 serrano chili
2 ripe Hass avocados, peeled and pitted
Juice of 1 lime
2 cloves garlic, minced
8 scallions, minced
5 sprigs cilantro, heavy stems removed, leaves minced
Salt, to taste
|Preheat oven broiler. Place tomatillo halves, skin sides up, and serrano chili in a baking dish and broil 7 to 10 minutes until well browned. Remove and cool.
Mash avocados in a large bowl with lime juice. Add garlic, scallions and cilantro. Remove any blackened skin from tomatillos, chop them and add to the avocado mixture. Seed roasted serrano chili, chop and add to salsa. Season with salt. Makes 4 to 6 servings.
|Per serving: 124 calories, 73 percent calories from fat, 10 grams total fat, 1 gram saturated fat, no cholesterol, 9 grams carbohydrates, 6 grams total fiber, 2 grams total sugars, 4 grams net carbs, 2 grams protein, 9 milligrams sodium.|
|Contributed By: c0c0c0 on Sunday, May 08. 2005 at 17:53:49|| |