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Recipe from: Allen Thomson
We picked this recipe up at a new HEB in McAllen, TX. It's quite good with milder versions of salsa verde/tomatillo salsa.
Two firm Haas avocados, cut into ¼ inch chunks.
One small red/yellow/white onion chopped medium fine.
One bunch cilantro, stems removed and chopped medium fine.
One 12 ounce jar medium or mild salsa verde/tomatillo salsa.
Dump it together, let set a couple of hours.