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.