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Ingredients
2 large shallots or sweet red onions
3 garlic cloves
2 tablespoons chopped fresh cilantro
10 medium tomatillos (about 1/2 pound)
2 ripe but firm California avocados *
1 tablespoon fresh lime juice, or to taste
Instructions
Finely chop shallots or onion
and mince garlic.
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Toss
in a bowl with cilantro.
Discard husks from tomatillos and rinse tomatillos under
warm water to remove stickiness. Chop tomatillos and
add to shallot, garlic, cilantro mixture, tossing to
combine.
Peel and pit avocados and cut into 1/2 to 3/4-inch pieces.
Add avocados, lime juice, and salt and pepper to taste
to tomatillo mixture, gently tossing until just combined.
Salsa may be made 4 hours ahead and chilled, its surface
covered with plastic wrap.
* This recipe does not work well with very ripe avocados.
They must be firm.
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