Tomatillo Onion Avocado Salsa

If you need a tasty dip and you like the flavors of avocado and tomatillos, you will want to try this! I’ll be making this again, only I think next time I might roast the tomatillos first for a different flavor. This is perfect with your favorite tortilla chips or on top of a big calorie laden pile of nachos. ;-)

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This is a quick recipe that requires minimal chopping, your food processor does all the work for you. I found this in the cookbook 650 Best Food Processor Recipes by George Geary and Judith Finlayson.

Sorry for the not so stellar photos. I was literally making it then serving it to guests at a barbecue and had zero time for staging!

Tomatillo Onion Avocado Salsa

Course: Appetizer

Cuisine: Mexican

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 6

Calories: 85 kcal

This tomatillo onion salsa with avocado is a delicious alternative to traditional tomato salsa.

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Ingredients

• 1/2 cup red onion quartered
• 1 pound tomatillos husked, rinsed and quartered
• 1 avocado peeled, pitted and halved
• 1 serrano chile
• 1 cup loosely packed fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon salt
• 1/4 teaspoon hot pepper sauce

Instructions

1. In food processor pulse onion until chunky, about 10 times. place onion in strainer and rinse with water. Drain well and return to food processor.
2. Add remaining ingredients and pule until you get the desired texture. This will take around 20 pulses, stopping now and then to scrape down the sides.

Nutrition Facts

Tomatillo Onion Avocado Salsa

Amount Per Serving (1 half cup)

Calories 85 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Sodium 397mg 17%

Potassium 398mg 11%

Total Carbohydrates 9g 3%

Dietary Fiber 3g 12%

Sugars 3g

Protein 1g 2%

Vitamin A 6.5%

Vitamin C 19.2%

Calcium 1.4%

Iron 3.9%

* Percent Daily Values are based on a 2000 calorie diet.

Excerpted from 650 Best Food Processor Recipes by George Geary and Judith Finlayson © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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