Name: Avocado and Tomatillo Salsa
Yield: Makes about 2 1/2 cups
Ingredients: 2 cups coarsely chopped rinsed husked tomatillos; 2 medium serrano chiles with seeds, minced; 2 large avocados, halved, peeled, pitted, diced; 3/4 cup chopped white onion; 1/2 cup chopped fresh cilantro; 3 tablespoons fresh lime juice

Serve this salsa with the Pinto Bean Enfrijoladas , or as a dip with tortilla chips.

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

2 cups coarsely chopped rinsed husked tomatillos

2 medium serrano chiles with seeds, minced

2 large avocados, halved, peeled, pitted, diced

3/4 cup chopped white onion

1/2 cup chopped fresh cilantro

3 tablespoons fresh lime juice

Preparation

Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).