Tomatillo Avocado Salsa
If you like things hot - add a little minced jalapeno peppers.

Makes 12 servings (about 2 1/2 tablespoons each)

1/2 pound tomatillos (about  4 - 5)
1/2 cup chopped onion
3 tablespoons chopped fresh cilantro
1 teaspoon finely chopped seeded jalapeño pepper
1/2 teaspoon kosher salt
1/4 cup reduced fat sour cream
2  ripe peeled avocados, seeded and coarsely chopped

To prepare dip, discard husks and stems from tomatillos. Place tomatillos in a small saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Cool to room temperature. Place tomatillos, onion, cilantro, jalapeño, and 1/2 teaspoon salt in a blender or food processor, and process until smooth. Add sour cream and avocado; process until smooth. Serve with chips.

Per Serving (2 1/2 tablespoons): 65 Calories; 5g Fat (68.3% calories from fat); 1g  Saturated Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 84mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

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