6 Tomatillos (canned is fine)
3 tbsp Finely chopped onion
1 medium 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
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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. |
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