| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
| 6 |
|
Tomatillos (canned is fine) |
| 3 |
tb |
Finely chopped onion |
| 1 |
md |
To large avocado, mashed coarsely with a fork |
|
|
Juice of 1/2 lemon (1 Tablespoon) |
| 1/2 |
|
To 1 jalapeno, finely chopped, or Tabasco to taste |
INSTRUCTIONS
Yield: 1 1/2 to 2 cups
Salt to taste
1. Husk tomatillos, rinse briefly, and simmer in water to cover over medium
high heat until tomatillos are tender and cooked through. Drain, mash, and
cool. If using canned tomatillos, simply drain and mash.
2. Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt.
Serve immediately.
Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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