2 large shallots
3 garlic cloves
2 tablespoons chopped fresh coriander
10 medium tomatillos - (abt 1/2 lb)
2 firm-ripe California avocados
1 tablespoon fresh lime juice
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Finely chop shallots and mince garlic. In a bowl toss shallots and garlic with coriander. Discard husks from tomatillos and rinse tomatillos under warm water to remove stickiness. Chop tomatillos and add to shallot mixture, tossing to combine.
Peel and pit avocados and cut into 3/4-inch pieces. Add avocados to tomatillo mixture, gently tossing until just combined. Season with lime juice, salt, and pepper, to taste. Salsa may be made 4 hours ahead and chilled, its surface covered with plastic wrap.
This recipe yields 3 cups.
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9724) - from the TV FOOD NETWORK
