Yield: 4 1/2 cups
|9.00||Ripe tomatillos, husks removed, washed & quartered|
|2.00 tablespoon||Fresh lime juice, plus more to taste|
|3.00||Ripe Hass avocados|
|6.00||Scallions, thinly sliced|
|1.00||Fresh poblano pepper, cut into 1/4-inch dice|
|½ small||Jalapeno pepper, finely minced|
|1.00 small||Clove garlic, peeled and finely chopped|
|½ cup||Cilantro leaves, coarsely chopped|
|Salt & freshly ground pepper|
1. Place tomatillos and 2 T lime juice in a blender or the bowl of a food processor. Puree until smooth, then transfer mixture to a medium bowl.
2. Cut each avocado lengthwise around pit and twist halves apart; remove pit. Peel each avocado half and cut into small dice. Add to tomatillo mixture along with scallions, poblano, jalapeno, garlic, and cilantro. Mix well and season to taste with salt, pepper, and lime juice. Let sit covered, for 1 hour at room temperature before serving. Serve with grilled meat, fish, or corn tortilla chips.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl