Recipe information
Yield
Makes about 2 1/2 cups Servings
Ingredients
2
cups coarsely chopped rinsed husked tomatillos
2
medium serrano chiles with seeds, minced
2
large avocados, halved, peeled, pitted, diced
3
/4 cup chopped white onion
1
/2 cup chopped fresh cilantro
3
tablespoons fresh lime juice
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Preparation
Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill.