Tomatillo-Avocado Salsa with Tortilla Chips
The tangy tomatillos are balanced by rich, buttery avocados. Serve with your favorite tortilla chips—and Margaritas.
Recipe information
Yield
Makes about 6 cups (20 to 24) servings
Ingredients
2 pounds tomatillos,* husked, rinsed, finely chopped (4 1/2 to 5 cups)
2 large avocados (about 1 1/3 pounds total), halved, pitted, peeled, finely chopped (about 2 cups)
3/4 cup finely chopped red onion
3/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 serrano chiles, seeded, minced
Purchased tortilla chips
Preparation
Step 1
Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
Step 2
Serve salsa with tortilla chips.
Step 3
- Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.
Nutrition Per Serving
Per serving: 94.3 kcal calories
57.8 % calories from fat 6.1 g fat
0.9 g saturated fat
1.8 mg cholesterol
9.8 g carbohydrates
2.2 g dietary fiber
1.3 g total sugars
7.6 g net carbohydrates
2.0 g protein
#### Nutritional analysis provided by Bon Appétit
