This is really good served with fish and shrimp, grilled, breaded or fried, so don't just limit it to chips. The tomatillos and avocados really contrast and work well together.
8 tomatillos, husk removed, and coarsely chopped
4 cloves garlic, minced
1 medium yellow onion, diced
2 jalapeno peppers chopped
salt and black pepper
2 medium avocados, peeled, pitted,and diced into 1/4 inch pieces
1/2 bunch fresh cilantro, leaves and small stems only, finely chopped.
In a food processor place the tomatillos, garlic, jalapeno, onions, and salt and pepper to taste. Process until roughly smooth, then stir in the avocados and cilantro.You can add sugar if it is too tart. Let it sit for 2 hours before serving. This is from Marc Greene's Old Mexico Grill in Sante Fe.
Just to let you all know I will be out with surgery for a very early cancer--prognosis is really good--probably no chemo or radiation. I will be out until probably 2/26--so wish me well. I will miss all of you--so try the salsa and think of Old Bay!! Back in March!!!
8 tomatillos, husk removed, and coarsely chopped
4 cloves garlic, minced
1 medium yellow onion, diced
2 jalapeno peppers chopped
salt and black pepper
2 medium avocados, peeled, pitted,and diced into 1/4 inch pieces
1/2 bunch fresh cilantro, leaves and small stems only, finely chopped.
In a food processor place the tomatillos, garlic, jalapeno, onions, and salt and pepper to taste. Process until roughly smooth, then stir in the avocados and cilantro.You can add sugar if it is too tart. Let it sit for 2 hours before serving. This is from Marc Greene's Old Mexico Grill in Sante Fe.
Just to let you all know I will be out with surgery for a very early cancer--prognosis is really good--probably no chemo or radiation. I will be out until probably 2/26--so wish me well. I will miss all of you--so try the salsa and think of Old Bay!! Back in March!!!
"He who sups with the devil should have a. long spoon".
