Avocado-Tomatillo Dip with Jalapenos and Cilantro
Ingredients15 m servings 92
- Put tomatillos, onion, and jalapeno in a small saucepan with water to cover. Bring to a boil and cook until tomatillos are softened and pale green, about 5 minutes. Drain, run under cold water to stop cooking, and drain well.
- Halve jalapeno lengthwise. For a milder dip, scrape out ribs and seeds. Thickly slice jalapeno. Transfer to food processor along with tomatillo mixture and cilantro, and pulse until small chunks remain.
- Halve avocados lengthwise and discard pits. Scoop out flesh and transfer to a bowl. Using a potato masher or fork, mash avocado along with salt until chunky. Fold in tomatillo mixture and serve.
- Cook's Note:
- The dip can be made a couple of hours ahead.
Per Serving: 92 calories; 7.7 6.4 1.4 0 151 Full nutrition
ReviewsRead all reviews 5
I forgot that I didn't have a jalapeno, so I added a new jalapeno powder that I picked up in New Mexico when I was there. Otherwise I followed the ingredients as written. We thought this was a...
Made as written and PERFECT! The level of heat relies on you. No other words needed for this review!
I'm not a huge fan of guacamole, but this recipe is just perfect!
I used green enchilada sauce, added garlic salt, lime and a tad of cream chees to thinken it. Great!