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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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