Mexican · Lunch
Green Tomatillo Sauce Dip
A blended dip of charred tomatillos, roasted serrano, garlic, onion and cilantro, finished with lime and a touch of avocado for body. Served cool with warm corn tortilla chips, this Mexican-style salsa verde delivers bright acidity, gentle heat and a smoky base without any added cream or cheese.
$2
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
295Calories
5.4gProtein
15.1gFat
39.2gCarbs
8.9gSugar
9.6gFiber
830mgSodium
0mgChol
2.1gSat Fat
780mgPotassium
75mgCalcium
2.4mgIron
0mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
vegan
low-calorie
high-fiber
herb-salt
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Husk and rinse the tomatillos, halve them, peel the garlic cloves but leave whole, and slice the onion into thick rounds.
2
Char
Arrange the tomatillos, serrano, garlic and onion on a skillet over medium-high heat; dry-char 6–8 minutes, turning occasionally, until tomatillo skins blister and blacken in spots.
3
Blitz
Transfer charred vegetables to a blender with the cilantro, lime juice, avocado and salt; blitz 30–45 seconds until smooth and pale green.
4
Plate
Spoon the sauce into a bowl and arrange the tortilla chips around it for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 4 medium tomatillo, husked and halved
- 22 serrano chile
- 4 cloves4 cloves garlic, unpeeled
- 11 white onion
- 1/2 cup14g cilantro leaves
- 2 tbsp2 tbsp lime juice
- 11 avocado, peeled
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 3.6 oz100g corn tortilla chips
