avocado salsa #2

16 Servings
3 larges Ripe avocados (not soft); coarsely chopped
Fresh tomatillos (husks removed); diced
1 small Onion; finely diced
Cloves garlic; minced
Limes; juice only
Jalapeno; minced
1 teaspoon Salt
Bunch cilantro; minced


Recipe By: the California Culinary Academy In a medium bowl, stir together avocados, tomatillos, onion, garlic, lime juice, chile, salt, and cilantro. Let rest for at least 30 minutes before serving. Makes 4 cups.

Use as a dip or as a marinade for poultry or fish CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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