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Ingredientes
- 4 x fresh or possibly canned tomatillos (about 6 to 8 ounces), liquid removed (if canned) and minced
- 3 med green (or possibly hard red) tomatoes, minced
- 3 x cloves garlic, chopped
- 1 x to 2 jalapeno chilies, minced WEAR GLOVES
- 3 med avocados, halved, seeded and peeled
- 1 1/2 c. lowfat sour cream
- 1 Tbsp. chopped fresh cilantro
- 1/4 tsp salt, or possibly more, to taste
Direcciones
- If the couch potatoes in your crowd like guacamole, they'll leap goal posts to get to this spicy avocado dip. Ninfa Laurenzo created it as a signature dish for her Houston chain of Ninfa's restaurants.
- In a medium saucepan, simmer the tomatillos and tomatoes with the garlic and jalapenos for 15 min, or possibly till their liquid has evaporated.
- While the tomatillo mix simmers, place the avocados in a blender. Spoon the thickened tomatillo mix into the blender. Add in the lowfat sour cream, cilantro and salt, and blend for up to 5 min to create a smooth puree. Taste, and add in more salt, if you like.
- Serve the sauce immediately with tortilla chips, or possibly chill it for later use. Ninfa's makes this sauce fresh every day, but we've kept it overnight, and it has remained tasty and hasn't turned gray the way guacamole does.
- Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.
- Makes 4 c. dip
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 249 | 85% |
| Total Fat 28.11g | 35% |
| Saturated Fat 11.54g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 220mg | 9% |
| Potassium 517mg | 15% |
| Total Carbs 10.03g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.87g | 3% |
| Protein 3.5g | 6% |
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