The nutrition facts can be found at Calorie Count.
3 tomatillos, pealed, cores removed, left whole to retain the juices
1 white onion, halved and skinned
2 serano peppers, halved
5 cloves garlic, skinned
1 avocado, peeled and diced
3 tbs lemon or lime juice
olive oil to drizzle
1/2 tsp sea salt
Place tomatillos, onion, seranos, and garlic in baking dish. Drizzle with olive oil, then sprinkle with salt.
Broil about 15-20 minutes until charred on top. Allow to cool about 10 minutes.
In a glass blender, puree roasted veggies until smooth.
Add avocado and lemon/lime juice and blend to desired consistency.
Place in airtight container and chill before serving.
Lasts about 2 weeks in fridge. If color begins to brown, add a splash of lemon juice and stir.