Salsa Verde con Aguacate
(Green Salsa with Avocado)
While staying at the Marquee Hotel in Mexico City, this was on the breakfast table each day
i kind of got used to eating it after 3 weeks, so i had to come home and make it,
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
breakfast
brunch
condiments
hors doeuvres
sauces
snacks
vegetables
quick
meatless
vegan
vegetarian
low sugar
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- kosher salt
- 1 clove garlic
- 8 tomatillos, husked rinsed, and quartered
- 2 serrano chiles stemmed
- 1/4 small white onion thinly sliced
- 1/2 cup cilantro leaves
- 1 avocado, halved pitted, and peeled
- Carbohydrate 1.75855000010548 g
- Cholesterol 0 mg
- Fat 0.0482900000149458 g
- Fiber 0.433950005254161 g
- Protein 0.31909000006122 g
- Saturated Fat 0.00874900000040239 g
- Serving Size 1 1 cup (18g)
- Sodium 77.2531000013221 mg
- Sugar 1.32459999485132 g
- Trans Fat 0.0149210000054897 g
- Calories 8 calories
Place tomatillos, chiles, garlic, and onion in blender, and pulse until vegetables break down and mixture is still slightly chunky. Add cilantro, avocado, and salt and continue to pulse until salsa is blended and creamy but still has some texture. Pour into a serving bowl, and refrigerate until ready to use.
