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Tomatillo-Avacado Salsa (Café Azul)


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  • ¼ pound tomatillos, husked, rinsed, quartered and coursly pureed in blender
  • ¼ pound fresh jalepenos chiles, rinsed, stemmed, seeded and finely chopped
  • 2 cloves garlic, peeled and pressed
  • ½ cup fresh cilantro leaves, chopped
  • 1 T. olive oil
  • 1 firm-ripe avocado, peeled and diced
  • ½ cup chopped purple onion
  • 2 T. fresh-squeezed lime juice
  • Salt to taste



Step 1

Puree tomatillos
In a 2 cup bowl, add all remaining ingredients and chill.

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