| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 3 |
|
Tomatillos — husks removed |
| 2 |
c |
Water |
| 2 |
lg |
Avocados — peeled and |
|
|
Chopped |
| 2 |
|
Habanero chile — chopped |
| 3 |
|
Cloves garlic |
| 1 |
sm |
Onion — chopped |
INSTRUCTIONS
Combine the tomatillos and water and boil until they are soft, about 10 -
12 minutes. Drain and discard the water.
Puree all the ingredients in a blender or food processor, adding a little
water if needed to make the salsa smooth and creamy.
Serve with tostadas or on a bed of greens for a salad.
Recipe By : Chile Pepper Magazine - Oct. 1992
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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