- 2 garlic cloves, coarsely chopped
- 1 ½ teaspoons salt, or to taste
- 1 small white onion, coarsely chopped
- 2 fresh serrano or jalapeno chilies, or to taste, stemmed, seeded and coarsely chopped
- 6 to 8 tomatillos (about 1/2 pound), husks removed, and quartered
- 1 ripe avocado
- 8 to 10 cilantro sprigs
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (20 servings)
22 calories; 1 gram fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 148 milligrams sodium
About 2 1/2 cups
- In a food processor or with mortar and pestle, process or pound the garlic and salt to a paste. Add onion, chilies and tomatillos; pulse in processor or pound to make a slightly chunky paste.
- Scoop out the avocado flesh. For a smooth machine-finished puree, add it and the cilantro to the processor and process very fine. To do it by hand, finely chop the avocado and mash it into the onion-tomatillo mixture; stir in cilantro leaves. (For a medium texture, pour the machine-processed onion-tomatillo mixture into a bowl, and mix in the chopped avocado and cilantro.)
- Serve immediately as a dip or a sauce with chips or vegetables.