I have to admit that in the last year or so, I've become enamored of chunky guacamole. But before that, when I bought avocados I almost always made them into this smooth salsa that I found on the Williams-Sonoma website several years ago. It works as a dip, but also as a spread. I made it for a Mexican buffet on Friday night... as good as ever!
Avocado-Tomatillo Salsa
1 Serrano chile, seeded
1 large garlic clove
2 large tomatillos, husks removed, skins washed, quartered
1 ripe avocado, peeled and pitted
2 tablespoons lime juice
Big pinch of cilantro
Salt and pepper to taste
Combine all the ingredients in a food processor and blend until smooth.
Makes about 2 cups.
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