| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican | 4 | Servings | |
INGREDIENTS
| 3 | Tomatillos, husks removed | |
| 2 | c | Water |
| 2 | Avocados, peeled and | |
| Chopped | ||
| 2 | Habanero chile, chopped | |
| 3 | Cloves garlic | |
| 1 | Onion, chopped |
INSTRUCTIONS
Combine the tomatillos and water and boil until they are soft, about 10 - 12 minutes. Drain and discard the water. Puree all the ingredients in a blender or food processor, adding a little water if needed to make the salsa smooth and creamy. Serve with tostadas or on a bed of greens for a salad. Recipe By : Chile Pepper Magazine - Oct. 1992 From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Questioning God? He made the brain cells you think with”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 31
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 13.2mg
Potassium: 123.8mg
Carbohydrates: 7.2g
Fiber: 1.6g
Sugar: <1g
Protein: <1g