CHEF JEFF — ONE BYTE AT A TIME: Avocado Tomatillo Salsa

This dip would be great with grilled chicken or fish.

Avocado Tomatillo Salsa

2 large tomatillos (about 8 ounces total)

½ cup lightly packed cilantro leaves

¼ cup chopped red onion

1 or 2 jalapeno or serrano chilies, seeded

2 garlic cloves, chopped

½ teaspoon salt

2 large, ripe avocados, peeled, pitted and cubed

Juice of 1 lime

Peel the tomatillos and rinse until no longer sticky. Chop coarsely and place in food processor along with the cilantro, onion, chilies, garlic, salt and 1 avocado. Pulse until combined but still chunky. Stir in remaining avocado cubes and lime juice. Serve immediately.

Yield: Serves 8.

Approximate nutritional analysis per serving: 99 calories, 64 percent of calories from fat, 7.7 grams fat (1.5 grams saturated), no cholesterol, 1.9 grams protein, 8 grams carbohydrates, 4.6 grams fiber, 147 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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