Tomatillo guacamole salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fresh tomatillos; (available at |
| ; specialty produce | ||
| ; markets and some | ||
| ; supermarkets), | ||
| ; husked and rinsed | ||
| ¼ | cup | Packed fresh coriander; up to 1/3 |
| 1 | Garlic clove | |
| 3 | Avocados; (preferably | |
| ; California) | ||
Directions
In a saucepan simmer the fresh tomatillos in salted boiling water to cover for 8 to 10 minutes, or until they are tender, transfer them with a slotted spoon to a bowl, and let them cool. (Alternatively, use a drained 11-ounce can tomatillos, see note above.) In a food processor or blender puree the tomatillos with the coriander to taste, the garlic, and salt to taste and transfer the mixture to a bowl. Halve and pit the avocados, chop the flesh, and stir it into the tomatillo mixture. Serve the salsa with tortilla chips or with hamburgers, grilled meat, or fish.
Makes about 2 cups.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.