Ingredients30 m servings 61 cals
- Place the water, pepper, onion, garlic, jalapenos, cilantro, avocado, and tomatillos in a blender, or the bowl of a food processor. Puree or process to desired consistency, adding more water as needed. Serve immediately.
Per Serving: 61 calories; 4.1 g fat; 6.3 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition
ReviewsRead all reviews 16
I used this recipe as a base, but I made significant changes. I roasted the tomatillos after cutting them in half and putting them face down on a baking pan. I cooked them until the tops were br...
WOW! I followed this to a tee. It is much better than those good mexican resturants serve with their chips. It is a keeper. No changes needed. A+
Instead of using water, try sour cream. It makes it a little richer but also a little thicker. I left out the garlic too as a personal thing. Very good though. And I agree...It's meant to be...
A squeeze of lime juice really does the trick to keeping the avocado a nice green color!
I'm giving this a 4 because my boyfriend really liked it. I didn't like it so well, however. I wish I had used more avocado, because, as is, I could barely taste it. I added a little cumin to im...
This recipe was really good. I added an extra avocado as one other reviewer suggested, and I'm glad I did. Next time will add juice of lime as well. This was too thick for my blender, and my foo...
I really like this recipe. The avocado adds a creaminess that's unexpected and the heat isn't too hot. I didn't put in as much cilantro and added lemon juice in hopes it'll keep the avocado from...