1. Preheat broiler. Arrange chile peppers in a large shallow baking pan. Broil 4 inches from heat for 6-8 mins or til chiles are charred, turning occasionally. Transfer chile peppers to a bowl and cover with plastic wrap; set aside for 10 mins or tuntil peppers are cool enough to handle. Remove & discard skin & seeds; chop peppers.
2. In a med saucepan cook onion & garlic in hot oil over med heat for 7-10 mins or til onion is tender. Season with salt and pepper. Stir in chopped poblanos.
3. In a blender combine poblano mixture, avocado and cilantro; blend until combined. Gradually add 3 cups water in a steady stream through hold in the lid, blending to make a sauce. Blend in lime juice.
Makes 3 1/2 cups
Per 1/3 cup: 99 cal; 7g carb; 3g fiber
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (62g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 75 (77%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 4mg||0 %|
|Potassium 208.8mg||5 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 3.3g|
|Protein 1.1g||2 %|
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Calories per serving: 97
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