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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Oven
Cuisine: Chilean
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 96
% Daily Value**
Total Fat 8g
12%
Saturated Fat 1g
2%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 393mg
16%
Total Carbohydrate 8g
3%
Dietary Fiber 4g
16%
Sugars 2g
Protein 2g
Vitamin A  3%Vitamin C  22%
Calcium  2%Iron  5%
Potassium  10%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Avocado And Roasted Tomatillo Salsa

Date Added: July 17, 2009

Ingredients:

1/2 Pound Tomatillos fresh
1/2 Onion cut in large slices
2 Cloves Of Garlic unpeeled
2 Tablespoons Cilantro fresh chopped
1 Teaspoon Salt optional
1 Jalapeno Pepper minced
1 1/2 Avocados
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Directions:

1. Preheat broiler.

2. Remove husks and rinse tomatillos under warm water to remove stickiness.

3. Halve onion half and arrange on rack of a broiler pan with tomatillos and garlic.

4. Broil vegetables 1 to 2 inches from heat turning once, until softened and slightly charred, about 10 minutes.

5. Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt.

6. Wearing gloves, discard seeds from jalapeno if desired and coarsely chop.

7. Add jalapeno to tomatillo mixture and puree until mixture is almost smooth.

8. Transfer mixture to a bowl. Halve and pit avocado and scoop flesh into tomatillo mixture.

9. With a fork mash avocado into mixture, leaving texture coarse.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Avocado, Cilantro, Onion allergies.
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