Tomatillo Salsa

Tomatillo

Since there seems to be only one left of the voracious pack of squirrels that were devouring our Tomatillos, Cindy may be able to make some more of the delicious Tomatillo Salsa she made last week.

The tomatillo was a bit like celery and gave the salsa a bit of a crunch.

Here's the recipe she used:


Tomatillo Salsa

2 cups husked, rinsed and chopped tomatillos, or 1 1/2 cups tomatillos and 1/2 cup chopped ripe or green tomatoes.
1/2 avocado
1 teaspoon minced garlic
1/4 cup chopped white onion
salt and/or pepper to taste
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro leaves

1.  Combine tomatillos, avocado, garlic, onion, salt, pepper.  Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room  temperature before serving).

2.  Taste and adjust seasonings, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro.  Serve at room temperature.