This recipe goes with Shrimp-and-Guacamole Tostadas
Yield
3 1/3 cups (serving size: 1/3 cup)
Ingredients
- 1 cup Tomatillo Purée
- 1 teaspoon minced seeded serrano chile
- 1/2 teaspoon salt
- 6 peeled ripe avocados, seeded (2 pounds)
Preparation
Combine Tomatillo Purée, serrano chile, salt, and avocados in a bowl, and mash the mixture to desired consistency. Cover and chill.
Nutritional Information
- Calories:
- 113 (83% from fat)
- Fat:
- 10.4g (sat 1.6g,mono 6.4g,poly 1.4g)
- Protein:
- 1.6g
- Carbohydrate:
- 6.1g
- Fiber:
- 3.6g
- Cholesterol:
- 0.0mg
- Iron:
- 0.8mg
- Sodium:
- 150mg
- Calcium:
- 11mg
Tomatillos, or Mexican green tomatoes, are small and green, with a thin, papery husk that should be removed before cooking.
This recipe goes with Squash-and-Mushroom Tostadas,Black Bean-and-Chicken Tostadas, Monte Albán Guacamole
Yield
2 1/2 cups (serving size: 1/2 cup)
Ingredients
- 1 1/4 pounds tomatillos (12 large)
- 8 cups water
- 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
Preparation
Discard the husks and stems from the tomatillos. Bring water to a boil in a Dutch oven. Add tomatillos; cover and remove from heat. Let stand 5 minutes or until tender; drain. Place tomatillos in a blender; process until smooth. Stir in cilantro and salt. Cover and chill.
Note: Substitute 4 (11-ounce) cans tomatillos if you can't find them fresh. drain the canned tomatillos,and purée with cilantro. Omit the salt; canned tomatillos contain added sodium.
Nutritional Information
- Calories:
- 28 (23% from fat)
- Fat:
- 0.7g (sat 0.1g,mono 0.1g,poly 0.3g)
- Protein:
- 1.4g
- Carbohydrate:
- 5.9g
- Fiber:
- 1.3g
- Cholesterol:
- 0.0mg
- Iron:
- 0.7mg
- Sodium:
- 133mg
- Calcium:


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