Café Azul Tomatillo-Avocado Salsa

recipe
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.

 

Yield:

Makes about 2 1/2 cups

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note:

Claire Archibald,

Café Azul, Portland, OR,

March 2000
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