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Tomatillo-Avocado Salsa with Tortilla Chips

Name: Tomatillo-Avocado Salsa with Tortilla Chips
Cuisine: mexican
Ingredients: 2 pounds tomatillos,* husked, rinsed, finely chopped (4 1/2 to 5 cups); 2 large avocados (about 1 1/3 pounds total), halved, pitted, peeled, finely chopped (about 2 cups); 3/4 cup finely chopped red onion; 3/4 cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 3 tablespoons olive oil; 2 serrano chiles, seeded, minced; Purchased tortilla chips

A small grocery run gets this on the table.

Ingredients

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directions

1.
Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
2.
Serve salsa with tortilla chips.
3.
Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.

Recipes sourced from Epicurious.com.

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