Ingredients
Scale
- 8 fresh tomatillos, husked and rinsed.
- 1 serrano pepper.
- 1 jalapeño pepper.
- 1 garlic clove.
- 2 tablespoons olive oil.
- 1/4 cup cilantro leaves.
- 1 small lime, juiced.
- 1/8 teaspoon cumin.
- 2 medium ripe avocados.
- 1 medium white onion, chopped.
- Sea salt to taste.
- Black pepper to taste.
Instructions
- Position rack 5-7 inches from broiler, preheat on high.
- Halve tomatillos, arrange with peppers and garlic on foiled sheet.
- Drizzle with oil and salt, broil 5 minutes per side until charred.
- Steam peppers in plastic bag 10 minutes, then peel.
- Blend tomatillos, peppers, garlic, cilantro, lime, cumin.
- Add avocados and onion, blend until smooth.
- Season with salt and pepper to taste.
Notes
Keeps 3 days refrigerated.
Remove pepper seeds for milder.
Must peel peppers after roasting.
Use firm fresh tomatillos.
Nutrition
- Calories: 120
- Fat: 10 g
- Carbohydrates: 8 g
- Protein: 2 g