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“Salsa de Aquacate y Tomatillo, in "1,000 Mexican Recipes' by Marge Poore. Veracruz and Yucatan cuisine; spoon over poultry and fish.”
READY IN:
50mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, cook the tomatillos in water to cover until they turn pale green and are slightly soft, 5-6 minutes.
  2. Drain and put them in a food processor.
  3. Cut the avocado in half; remove seed; peel and add to the processor along with the remaining ingredients.
  4. Process until smooth.
  5. Adjust seasoning to taste; serve within 4 hours for best color.

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