Tomatillo and Roasted Pepper Dip - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

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.
Nutritional analysis per serving: Calories 120; Total Fat 10g (13% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 5mg (0% DV); Total Carbohydrate 9g (3% DV); Dietary Fiber 5g (18% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 10% DV; Copper 20% DV; Pantothenate 20% DV; Vitamin C 20% DV.
Recipe by Guiding Stars at
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