| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Dip | 16 | Servings | |
INGREDIENTS
| 3 | lg | Ripe avocados (not soft); coarsely chopped |
| 3 | Fresh tomatillos (husks removed); diced | |
| 1 | sm | Onion; finely diced |
| 2 | Cloves garlic; minced | |
| 2 | Limes; juice only | |
| 1 | Jalapeno; minced | |
| 1 | ts | Salt |
| 1 | Bunch cilantro; minced |
INSTRUCTIONS
gunterman@ccmailpc.ctron.com Recipe By: the California Culinary Academy In a medium bowl, stir together avocados, tomatillos, onion, garlic, lime juice, chile, salt, and cilantro. Let rest for at least 30 minutes before serving. Makes 4 cups. Use as a dip or as a marinade for poultry or fish CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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