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Recipe Name: Avocado And Roasted Tomatillo Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 1

1/2 Pound(s) Tomatillos, fresh
1/2 Onion
2 Cloves garlic, unpeeled
2 Tablespoon(s) Cilantro
1 Teaspoon(s) Salt
1 Jalapeno
1 1/2 Avocado
1 cups.
Preheat broiler. Remove husks and rinse tomatillos under warm water to
remove stickiness. Halve onion half and arrange on rack of a broiler
pan with tomatillos and garlic. Broil vegetables 1 to 2 inches from
heat turning once, until softened and slightly charred, about 10
minutes. Peel garlic and put in a food processor with tomatillos,
onion, cilantro, and salt. Wearing gloves, discard seeds from jalapeno
if desired and coarsely chop. Add jalapeno to tomatillo mixture and
puree until mixture is almost smooth. Transfer mixture to a bowl.
Halve and pit avocado and scoop flesh into tomatillo mixture. With a
fork mash avocado into mixture, leaving texture coarse. Makes about 1
NOTES : This salsa is excellent with grilled shrimp, fish or chicken.
Recipe by: Gourmet Magazine, Sep 1998, p. 176 Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 535
Calories From Fat: 356
Total Fat: 42.5g
Cholesterol: 0mg
Sodium: 2356.5mg
Potassium: 2082.8mg
Carbohydrates: 42.2g
Fiber: 23.3g
Sugar: 11.8g
Protein: 8.4g

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