Title: Tomatillo Guacamole Salsa
Categories: September 1
Yield: 1 servings

3/4 lb Fresh tomatillos; (available
-at
; specialty produce
; markets and some
; supermarkets),
; husked and rinsed
1/4 c Packed fresh coriander; up
-to 1/3
1 Garlic clove
3 Avocados; (preferably
; California)

In a saucepan simmer the fresh tomatillos in salted boiling water to cover
for 8 to 10 minutes, or until they are tender, transfer them with a slotted
spoon to a bowl, and let them cool. (Alternatively, use a drained 11-ounce
can tomatillos, see note above.) In a food processor or blender puree the
tomatillos with the coriander to taste, the garlic, and salt to taste and
transfer the mixture to a bowl. Halve and pit the avocados, chop the flesh,
and stir it into the tomatillo mixture. Serve the salsa with tortilla chips
or with hamburgers, grilled meat, or fish.

Makes about 2 cups.

Gourmet September 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.