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Avocado Salsa


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  • 3 large ripe avocados halved, pitted, peeled, and coarsely chopped
  • 8 ounces fresh tomatillos husked, rinsed, and coarsely chopped
  • 2 serrano chiles seeded, and coarsely chopped
  • 2 tablespoons chopped white onion
  • 2 tablespoons coarsely-chopped fresh cilantro


Servings 1


Step 1

Combine all ingredients in processor. Using on/off turns, process until chunky puree forms. Transfer to medium bowl. Season with salt. (Can be made 4 hours ahead. Press plastic wrap directly onto surface of salsa and chill.)

This recipe yields about 2 3/4 cups.

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