Guacamole Salsa Verde

• 5 Tomatillos
• 9 Serrano Chilies (Jalapeno Can Be Used As Well For A Milder Taste)
• 2 Avocados
• 2 pinches Salt
• 1 bunch Cilantro

1. 1.
2. Remove husk from tomatillos and rinse well.
3. 2.
4. Remove the top stem (you may also remove the seeds for a milder taste or leave them whole like I do) and rinse.
5. 3.
6. Place tomatillos and serrano chilies in a pot and cover with water.
7. 4.
8. Bring to a boil for about 1-2 minutes.
9. 5.
10. Remove from the heat and place tomatillos and chiles in a blender (do NOT add waterthe tomatillos absorb enough water during the cooking process).
11. 6.
12. Blend for about a minute until smooth, or until it reaches your desired texture.
13. 7.
14. Pour into a container.
15. 8.
16. Cut avocados in half, remove the pit ands set aside.
17. Cut avocado flesh in long skinny wedges from top to bottom and side to side.
18. Scoop flesh out and place in the container.
19. 9.
20. Put the pits from the avocado in the salsa.
21. (This helps keep your guacamole from turing brown.)
22. 10.
23. Add salt and chopped cilantro.
24. 11.
25. You may enjoy this right away or place it in the fridge for a couple hours to cool down.
26. 12.
27. Eat with tacos, enchiladas, eggs, tortillas, chips, etc.

serrano chilies, avocados, salt, cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/guacamole-salsa-verde/ (may not work)