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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Rob and Molly
Servings: About 2 1/4 cups
1 pound tomatillos, about 15, husked, rinsed and roughly chopped
1 avocado, peeled, pitted and roughly chopped
1 serrano chile with seeds
¾ cup fresh cilantro leaves, 1 bunch
2 tablespoons fresh lime juice
1 teaspoon salt
Place all ingredients in a food processor or blender, and purée. Serving Suggestions: With tortilla chips, or with chicken.