5
Serrano chiles
20 ripe tomatillos
1 clove garlic
1/2 cup chopped
cilantro
1 avocado, cubed
1/3 cup finely chopped
onion (yellow)
1/4
teaspoon salt
Boil
the chiles for 5 minutes. Add the
tomatillos and boil for 3
minutes more (longer if the
tomatillos are large). They should
be soft.
Remove
from heat, strain, cool in and ice water bath. Puree the
chiles,
tomatillos, and garlic in the blender. Add the salt
and cilantro
and pulse 2 or 3 times. Cilantro should not turn
to liquid. Pour into bowl and add the
onion and avocado. Serve fresh.
Source:
Submitted by Cathie Rosales, Santa Rosa, California
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