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Café Azul Tomatillo-Avocado Salsa

Yield Makes about 2 1/2 cups
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. 

Ingredients

  • 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
  • Salt

Nutrition Information

  • calories 13
  • 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

How to Make It

  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.

  3. Note: Nutritional analysis per tablespoon.

Café Azul, Portland, OR