Tomatillo Onion Avocado Salsa
Servings: 6 servings
Calories: 85cal
Equipment
- Food processor or blender
Ingredients
- ½ 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
- ¼ teaspoon hot pepper sauce
Instructions
- In a food processor pulse the onion until chunky, about 10 times. Place onion in a strainer and rinse with water. Drain well and return to the food processor.
- Add remaining ingredients and pulse until you reach your desired texture. This will take around 20 pulses, stopping now and then to scrape down the sides.
Notes
- Choose tomatillos that feel firm with husks that completely cover the exterior.
- Serrano chiles add a nice punch of heat. Leave the seeds and pith intact for the most heat, or remove them for a milder salsa. If preferred, you can substitute with jalapeno which isn't as spicy but still offers a little zip.
- You can easily substitute it with white or yellow.
- You will need 1 lime to yield 2 tablespoons, but you may want to grab 2 to be safe as each lime varies in its juice content. Fresh is best.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 85cal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 408mg | Fiber: 4g | Sugar: 4g | Vitamin A: 327IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 1mg
