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
- 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.
- 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.
- Add avocado and blend. Use immediately.
Makes approximately 1� cups.
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