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Avocado and Tomatillo Dip

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.7348
Energy (kCal)150.2542
Carbohydrates (g)29.7745
Total fats (g)3.6275
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove husks and rinse tomatillos under warm water to remove stickiness. | 2. Heat a well-seasoned cast-iron skillet or griddle over medium-high heat until hot and lightly brown tomatillos and garlic, careful not to burn. | 3. Cool to room temperature. | 4. In a food processor purée tomatillos and garlic until smooth. | 5. Halve and pit avocados and scoop into tomatillo mixture. | 6. Pulse until coarsely chopped. | 7. Stir in cilantro, lime juice, onion, salt and pepper. | 8. Serve with tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 3/4 lb 108.8623 19.8674 3.2659 3.47
    garlic 4 cloves 17.88 3.9672 0.7632 0.06
    avocado 3 - - - -
    cilantro leaf 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    lime juice 1 1/2 1/2 5.6719 1.9103 0.0953 0.0159
    red onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    salt - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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