Bowl of Tomatilla Avocado Salza
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Tomatillo & Avocado Salsa


Mayan   -   Salsa de Miltomate y Aguacate
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
25 min
Yes		 A truly delicious salsa - a dip for chips of any kind, as a sandwich spread, or whatever you think of. Make it thinner or thicker, hotter or milder.

5
8
4
2
2/3
1/4
1
1/3
1/2
oz
oz
oz
cl

c
T
c
t
Tomatillos (1)
Avocado
Onion
Garlic
Chili Serrano (2)  
Cilantro
Lime Juice
Water
Salt
Make   -   (25 min)
  1. Dice TOMATILLOS medium.
  2. Peel and seed AVOCADO and cut into 1/2 inch dice.
  3. Chop ONION medium.
  4. Crush GARLIC and chop small
  5. Chop SERRAANO fine.
  6. Chop CILANTRO small. Measure is after chopping, moderately packed.
  7. Squeeze LIME JUICE.
  8. Mix All Items in a blender or Mixie and run to desired consistency - smooth or chunky,
NOTES:

  1. Tomatillos:

      These are easy to find in the Southwest, even in major supermarkets, but will cost a lot less in smaller markets serving Mexican communities. You can also grow your own anywhere tomatoes grow well. Regular green tomatoes are not an acceptable substitute. For details see our Tomatillo page.

  2. Chilis Serrano

      Here is where you adjust the hotness by your own best judgement. 2/3 of an average size Serrano cut from the thin end should be fine for most people, but if you have doubts, use 1/2, and if you like chilis, use the whole thing. For details see our Chilis of North & Central America page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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