Double up the green in this salsa recipe with tomatillos and creamy avocado. According to chef Claire Archibald, Portlanders travel across town for this sprightly green dish.
Makes about 2 1/2 cups
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1/3 pound tomatillos, husked, rinsed, and quartered
1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1 tablespoon olive oil
1 firm-ripe avocado (about 1/2 lb.), peeled and diced
1/2 cup minced onion
1 1/2 to 2 tablespoons lime juice
1. In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely puréed. Pour into a bowl.
2. Stir in olive oil, avocado, and onion. Add lime juice and salt to taste.
Note: Nutritional analysis per tablespoon.
Caloriesfromfat 69 %
Protein 0.2 g
Fat 1 g
Satfat 0.1 g
Carbohydrate 0.9 g
Fiber 0.2 g
Sodium 0.8 mg
Cholesterol 0.0 mg