BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING

AVOCADO AND TOMATILLO RELISH

Ingredients:

1 Serrano chilies stem removed
1 # each tomatillos, cleaned
2 cloves garlic
1 TBS white vinegar
1 tsp sea salt
½ cup cilantro, chopped
5 avocado, diced
½ cup white onion, minced
1/2 cup cilantro leaves
few grinds of  coriander to taste

Method:

Place chilies in water and bring to boil and cook for 5 minutes; add tomatillos and cook an additional 3 minutes; drain and place in blender with garlic and vinegar  puree; remove to a medium bowl; add salt, cilantro avocado and onion; adjust seasonings and serve.

TO RECIPES

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