Served as accompaniment. Vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Calorie, Reduced Carbs, Low Protein diet.

Mexican

3/4 lb fresh Tomatillos

4 Cloves Garlic

3 California Avocados

1/2 cup chopped fresh Cilantro Leaves

1 1/2 Tablespoons fresh Lime Juice, or to taste

1/4 cup finely chopped red Onions

Salt

Freshly ground Black Pepper

Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over medium-high heat until hot and lightly brown tomatillos and garlic, careful not to burn. Cool to room temperature. In a food processor purée tomatillos and garlic until smooth. Halve and pit avocados and scoop into tomatillo mixture. Pulse until coarsely chopped. Stir in cilantro, lime juice, onion, salt and pepper. Serve with tortilla chips.

Preparation time: 5 minutes

Cooking time: 5 minutes

Yields: 4 cups

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