Tomatillo Guacamole
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
tomatillos
canned is fine |
|
| 3 | tablespoons |
onions
finely chopped |
|
| 1 | medium-large |
avocados
mashed coarsely with a fork |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1/2-1 |
jalapeño pepper
finely chopped, or tabasco to taste |
*
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
tomatillos
canned is fine |
|
| 45 | ml |
onions
finely chopped |
|
| 1 | medium-large |
avocados
mashed coarsely with a fork |
*
|
| 15 | ml |
lemon juice
|
|
|
jalapeño pepper
finely chopped, or tabasco to taste |
*
|
||
| 1 | x |
salt
to taste |
*
|
Directions
Husk tomatillos, rinse briefly, and simmer in water to cover over medium high heat until tomatillos are tender and cooked through.
Drain, mash, and cool.
If using canned tomatillos, simply drain and mash.
Combine with onion, avocado, lemon juice, jalapeno or tabasco, and salt.
Serve immediately.
Yield: 1½ to 2 cups
