Spice up your next meeting with this powerfully hot dip. Serve with corn tortillas lightly toasted in the oven and broken into pieces.
Ingredients
- 1 large poblano chile
- 1/2 white onion, minced
- 10 small tomatillos, boiled and peeled
- 1 serrano pepper
- 1 jalapeño pepper
- 2 cloves garlic, peeled
- 4 small avocados
- juice from 2 limes
Directions
- Roast the peppers in a 400 degree oven for about 20 minutes. Remove skin, stems and seeds.
- Puree all ingredients together until smooth.
Nutrition Facts
12 servings per container
Serving Size 111 g
| Amount per serving | ||
|---|---|---|
| Calories | 120 | |
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1.5g | ||
| Monounsaturated Fat 6.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Total Carbohydrate 9g | 3% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 2g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 2g | ||
| Protein 2g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 13.4mg | 2% | |
| Iron 0.6mg | 6% | |
| Potassium 430mg | 10% | |
| Vitamin A 9.3mcg | 2% | |
| Vitamin C 19.1mg | 20% | |
| Vitamin E 1.6mg | 15% | |
| Vitamin K 17.8mcg | 15% | |
| Thiamin 0.1mg | 8% | |
| Riboflavin 0.1mg | 8% | |
| Niacin 2.1mg | 15% | |
| Vitamin B6 0.2mg | 10% | |
| Folate 59mcg | 15% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 2.6mcg | 10% | |
| Chloride 6.1mg | 0% | |
| Pantothenate 1mg | 20% | |
| Phosphorus 50.8mg | 4% | |
| Iodine 1.5mcg | 0% | |
| Magnesium 27.2mg | 6% | |
| Zinc 0.5mg | 10% | |
| Selenium 0.5mcg | 2% | |
| Copper 0.2mg | 20% | |
| Manganese 0.2mg | 8% | |
| Chromium 0mcg | 0% | |
| Molybdenum 1.8mcg | 4% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Avocado, Tomatillo, Lime Juice, Onion, Red Chili Pepper, Jalapeno Pepper, Serrano Pepper, Garlic.
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