Title: Avocado Salsa #2
Categories: Dip
Yield: 16 Servings

3 lg Ripe avocados (not
-soft); coarsely chopped
3 Fresh tomatillos (husks
-removed); diced
1 sm Onion; finely diced
2 Cloves garlic; minced
2 Limes; juice only
1 Jalapeno; minced
1 ts Salt
1 Bunch cilantro; minced

gunterman@ccmailpc.ctron.com

Recipe By: the California Culinary Academy

In a medium bowl, stir together avocados, tomatillos, onion, garlic, lime
juice, chile, salt, and cilantro. Let rest for at least 30 minutes before
serving. Makes 4 cups.

Use as a dip or as a marinade for poultry or fish

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.