1 tablespoon liquid from 1 can of pickled chili peppers
1 pickled serrano pepper, seedless
1 teaspoon salt
1/2 cups fresh cilantro, coarsely chopped
1 avocado, peeled, pitted, and diced
1/3 cups onion, finely chopped
Preparation
30 mins
0 mins
Low
Place the serrano chiles in a large pot with boiling water. After 5 minutes, add the green tomatoes. After about 3 minutes, remove the pot from the heat and drain its contents.
In a food processor, puree the chiles, green tomatoes, garlic, pickled chile, and the liquid from the chiles. Add salt and cilantro and grind with 2 quick pulses.
In another bowl, mix the previous preparation with the avocado and onion. Adjust salt and pepper if necessary.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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