| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Appetizers, Mc-recipe, Mexico, Vegetables, Veg-life | 64 | Servings |
INGREDIENTS
| 1 | Avocado, pitted and peeled | |
| 1 | T | Lime juice |
| 2 | Tomatillos, peeled | |
| 2 | T | Chopped cilantro |
| 3 | Chives | |
| 1 | Jalapeno chile pepper | |
| seeded | ||
| 1 | c | Nonfat yogurt |
| 2/3 | c | Finely grated zucchini |
| 2/3 | c | Finely grated cucumber, well |
| drained | ||
| 2 | Roma tomatoes, chopped | |
| 1/2 | t | Salt |
| 1 | ds | Hot pepper sauce, or to |
| taste |
INSTRUCTIONS
PREP: Grate the cucumber. Place in a sieve and press to drain excess liquid. In a food processor or blender, puree avocado, lime juice, tomatillos, cilantro, chives, jalapeÃ.o, and yogurt. In a bowl, combine zucchini, cucumber, and tomato. Add avocado puree, salt, and hot sauce. Stir to mix. Makes about 1 quart. Lacto PER (1TBS) SERVING: 8 CAL (49% from fat), 0.3g PROT, 0.4g FAT, 0.7g CARB, 26mg SOD, 0.1mg CHOL, 0.2g FIBER TOMATILLOS resemble small green tomatoes with a papery husk. Tark lemony flavor, used in salsas. Available canned or fresh. If you need a small amount, substitute a salsa verde that is mostly tomatillos. Notes: Here is a lower fat alternative to the classic dish. Since it has such a lovely color, I suggest serving it in a Mexican terra cotta bowl surrounded by blue corn tortilla chips. Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico* Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 08, 1998
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