Green Salsa
Thursday, August 02, 09:50 PM By Shelly
9 medium tomatillo tomatoes
4 clove garlic, peeled
2 jalapeno chile pepper
2 bunches fresh cilantro
7 ripe avocados
Chop cilantro, dice garlic and chile, cut tomatillos into thumb-sized pieces.
Cut avocados in half, remove pit, and squish flesh out of skin.
Puree all ingredients in blender, you might have to do it in batches, depending on how big your blender is. If you have a food processor, that would probably work even better, but I've never used one, so I can't say
For best taste and dipping value, refrigerate for several hours or overnight
Serve on tacos, or use as dip
1 comment:
fun!
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