| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
September 1 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Fresh tomatillos; (available at |
|
|
; specialty produce |
|
|
; markets and some |
|
|
; supermarkets), |
|
|
; husked and rinsed |
| 1/4 |
c |
Packed fresh coriander; up to 1/3 |
| 1 |
|
Garlic clove |
| 3 |
|
Avocados; (preferably |
|
|
; California) |
INSTRUCTIONS
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.
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”