I'm always on the hunt for recipes that use tomatillos since we grow them in our garden every year. I requested this recipe from my friend Stephanie after she served this a Cinco De Mayo party. She used frozen garden tomatillos to make hers. Ever since, I've been anxiously waiting to try this recipe out for myself and I did tonight. The salsa was a good pairing with the fajitas I served as a main course for a family birthday dinner.
8 oz. (about 4 medium) tomatillos, husked and rinsed
1 T dried cilantro
1 (4-oz.) can diced mild green chilies
1 ripe avocado, pitted, flesh scooped from the skin, chopped
1 small white onion, cut into ¼-inch pieces
Salt
Put all ingredients in a food processor and pulse until texture is coarsely pureed. Serve with tortilla chips. Makes about 2 ½ c salsa.
No comments:
Post a Comment