Café Azul Tomatillo-Avocado Salsa

By AliceV

Claire Archibald, Café Azul, Portland, OR, Sunset

MARCH 2000

Ingredients

• 1/2 pound tomatillos, husked, rinsed, and quartered
• 1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
• 2 cloves garlic, peeled
• 1/2 cup lightly packed fresh cilantro
• 1 tablespoon olive oil
• 1 firm-ripe avocado (about 1/2 lb.), peeled and diced
• 1/4 cup minced onion
• 1 1/2 to 2 tablespoons lime juice
• Salt

Preparation

Step 1

1. In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely puréed. Pour into a bowl.

2. Stir in olive oil, avocado, and onion. Add lime juice and salt to taste.

Note: Nutritional analysis per tablespoon.