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    You are in: Home / Recipes / Tomatillo Guacamole Recipe
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    Tomatillo Guacamole

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    L'ecole's Note:

    Tons of flavor with half the calories of regular guacamole! A Martha Rose Shulman recipe from the New York Times. I added more cilantro and lime juice, as well as a little garlic powder; I'll definitely use more than 3 serranos next time, as it was quite mild.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.
    2. 2
      Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.

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    Ratings & Reviews:

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    Nutritional Facts for Tomatillo Guacamole

    Serving Size: 1 (126 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 142.8
     
    Calories from Fat 109
    76%
    Total Fat 12.2 g
    18%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 7.9 mg
    0%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 6.2 g
    25%
    Sugars 2.1 g
    8%
    Protein 2.1 g
    4%

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