Tomatillo guacamole salsa

Yield: 1 servings

Measure Ingredient
¾ pounds Fresh tomatillos; (available at
\N \N ; specialty produce
\N \N ; markets and some
\N \N ; supermarkets),
\N \N ; husked and rinsed
¼ cup Packed fresh coriander; up to 1/3
1 \N Garlic clove
3 \N Avocados; (preferably
\N \N ; California)

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.

Similar recipes