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OMG YUM. Thanks to my friend Susanne for sharing this recipe with me. I tweaked it some from her version which was based on a recipe from Rick Bayless. This is a great topper for tacos or burritos, or as a dip to serve with chips. Shown served over tempeh taco filling and some wilted spinach.
I had never used tomatillos before. It’s exciting to try new ingredients.
- 3/4 lb tomatillos (about 4)
- 1 – 1 1/2 avocado, pit and skin removed (about 7 oz of flesh)
- 1 garlic clove, minced
- 1 lime, juiced (about 2 – 3 Tbsp)
- 1/2 tsp salt
- 1/4 cup cilantro
Combine everything in a food processor and puree until smooth. Enjoy!