Roasted Avocado Salsa Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 medium tomatills (about 2 pounds)1 Anaheim chili pepper (serranos work too), stems removed1/2 large white onion1/2 cup cilantro (to taste, I often put more)1 avocado
makes approx 6 half cup servings
1. Peel the husks off the tomatillos, wash thoroughly, and cut in half
2. Place tomatillos (cut side up), anaheim chili (you can remove some or all of the seeds and membranes inside to adjust the heat factor), and onion on a baking sheet and bake at 400 degrees until the skins begin to blister, or about 20 minutes. Flip the chilis at 10 minutes to get both sides roasted.
3. Let the roasted veggies cool a little, then put them with all the other ingredients into a blender or large food processor.
4. Enjoy!!!
Number of Servings: 6
Recipe submitted by SparkPeople user BENAY916.
1. Peel the husks off the tomatillos, wash thoroughly, and cut in half
2. Place tomatillos (cut side up), anaheim chili (you can remove some or all of the seeds and membranes inside to adjust the heat factor), and onion on a baking sheet and bake at 400 degrees until the skins begin to blister, or about 20 minutes. Flip the chilis at 10 minutes to get both sides roasted.
3. Let the roasted veggies cool a little, then put them with all the other ingredients into a blender or large food processor.
4. Enjoy!!!
Number of Servings: 6
Recipe submitted by SparkPeople user BENAY916.
Nutritional Info Amount Per Serving
- Calories: 76.8
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 3.4 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 3.4 g
- Protein: 1.3 g
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