| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Side dishes, Snacks, Mexican |
10 |
Servings |
INGREDIENTS
| 4 |
|
Tomatillos |
| 3 |
|
Canned green chiles — |
|
|
Seeded |
| 2 |
lg |
Ripe avocados |
| 1 |
tb |
Minced onion |
|
|
Salt and freshly ground |
|
|
Pepper — to taste |
| 1/4 |
c |
Cilantro leaves, minced — |
|
|
For garnish |
INSTRUCTIONS
1. If using fresh tomatillos, discard husks and wash the tomatillos. Boil
in a small amount of water until just tender (about 5 minutes); drain.
2. Combine tomatillos and chiles in a food processor or blender; process
until smooth.
3. 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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