Tomatillo and Roasted Pepper Dip

Number of Servings: 12 (111 g)
Active Time: 10 Minutes
Total Time: 20 Minutes

Spice up your next meeting with this powerfully hot dip. Serve with corn tortillas lightly toasted in the oven and broken into pieces.


  • 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


  1. Roast the peppers in a 400 degree oven for about 20 minutes.  Remove skin, stems and seeds.
  2. 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.


Avocado, Tomatillo, Lime Juice, Onion, Red Chili Pepper, Jalapeno Pepper, Serrano Pepper, Garlic.

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