| 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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