Serve this tasty dip with chips or jicama sticks. Bring a small pot of water to a boil. Remove skin and wash stickiness from 4 large tomatillos. Add to boiling water and cook 3 minutes, until starting to lighten in color.
Ingredients
- 4 large tomatillos skin removed and washed
- 2-3 ripe avocados
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 red or white onion finely diced
- 2 fresno chiles seeded and minced
- 1/2 cup fresh cilantro chopped
Instructions
- Bring a small pot of water to a boil. Add tomatillos to water and cook 3 minutes, until skin lightens in color. Drain and refresh under cold water, dry and cut into 1/4 inch dice.
- In a medium bowl, combine flesh from avocados, lime juice, and salt. Mash.
- Add rest of ingredients and mix well.
Notes
PER SERVING: 67 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 3g fiber, 148mg sodium
