CALIFORNIA AVOCADO TOMATILLO SALSA

Recipe Provided By Chefs Mary Sue Milliken and Susan Feniger

Shopping List

  • 1.0001 ripe Fresh California Avocado, seeded, peeled
  • 4.0004 tomatillos, husked, washed and very finely
  • 2.0002 scallions, white and some green parts, thinly
  • 0.500½ bunch cilantro, chopped
  • 1.0001 Tbsp. minced jalapeño pepper, seeds optional
  • 0.500½ tsp. salt
  • 0.500½ tsp. freshly ground black pepper
  • 0.250¼ cup freshly squeezed lime juice
  • 2.0002 Tbsp. extra virgin olive oil