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Cinco de Mayo: Avocado Tomatillo Salsa

Source of Recipe


Taste of the South (May-June 2012)



List of Ingredients



• ½ pound tomatillos (6 to 8 medium tomatillos), shucked and rinsed
  
• 2 fresh jalapeño peppers, stems and seeds removed, chopped
  
• 1 lime, juiced (about 2 tsp fresh lime juice)
  
• ¼ bunch fresh cilantro
  
• ¾ 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 jalapeño, lime juice, cilantro, and salt. Blend well.
   
   
3. Add avocado and blend. Use immediately.
   
   Makes approximately 1½ cups.