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    Cinco de Mayo: Avocado Tomatillo Salsa

    Source of Recipe


    Taste of the South (May-June 2012)

    List of Ingredients


    • � pound tomatillos (6 to 8 medium tomatillos), shucked and rinsed
    • 2 fresh jalape�o peppers, stems and seeds removed, chopped
    • 1 lime, juiced (about 2 tsp fresh lime juice)
    • � bunch fresh cilantro
    • � tsp kosher salt
    • 1 avocado, pit removed, flesh scraped from outer shell, and cut into 4 pieces


    Instructions


    1. In a medium saucepan, place tomatillos with enough water to cover. Bring to a boil and cook for about 15 minutes. Drain and place in a bowl. Cover and refrigerate for at least 2 hours.

    2. Remove from refrigerator, and cut tomatillos into quarters. Place in the container of a blender along with jalape�o, lime juice, cilantro, and salt. Blend well.

    3. Add avocado and blend. Use immediately.

      Makes approximately 1� cups.



 

 

 


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