6 Tomatillos (canned is fine)
3 tb Finely chopped onion
1 md To large avocado, mashed
-coarsely with a fork
Juice of 1/2 lemon (1
-Tablespoon)
1/2 To 1 jalapeno, finely
-chopped, or Tabasco to
-taste
Yield: 1 1/2 to 2 cups
Salt to taste
1. Husk tomatillos, rinse briefly, and simmer in water to cover over medium
high heat until tomatillos are tender and cooked through. Drain, mash, and
cool. If using canned tomatillos, simply drain and mash.
2. Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt.
Serve immediately.
