| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Side dishes, Snacks | 10 | Servings |
INGREDIENTS
| 4 | Tomatillos | |
| 3 | Canned green chiles | |
| Seeded | ||
| 2 | Ripe avocados | |
| 1 | T | Minced onion |
| Salt and freshly ground | ||
| Pepper, to taste | ||
| 1/4 | c | Cilantro leaves, minced |
| For garnish |
INSTRUCTIONS
If using fresh tomatillos, discard husks and wash the tomatillos. Boil in a small amount of water until just tender (about 5 minutes); drain. Combine tomatillos and chiles in a food processor or blender; process until smooth. Halve the avocados and remove seeds. Scoop out pulp and mash with a fork. Stir in tomatillo mixture and onions. Season with salt and pepper. Spoon into a serving bowl and sprinkle with cilantro. Makes 2-1/2 cups. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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