Directions:
- Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
- Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.71 Kcal (526 kJ) | ||
| Calories from fat | 97.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.83g | 17% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 24.67mg | 1% | |
| Potassium | 348.65mg | 7% | |
| Total Carbs | 7.66g | 3% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 0.6mg | 4% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 133.25 Kcal (558 kJ) | ||
| Calories from fat | 103.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.48g | 17% | |
|---|---|---|---|
| Cholesterol | 10.67mg | 3% | |
| Sodium | 26.15mg | 1% | |
| Potassium | 369.56mg | 7% | |
| Total Carbs | 8.12g | 3% | |
| Sugars | 1.13g | 4% | |
| Dietary Fiber | 4.09g | 15% | |
| Protein | 2.5g | 5% | |
| Vitamin C | 10.5mg | 17% | |
| Iron | 0.7mg | 4% | |
| Calcium | 52.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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