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GUALSA

10 FRESH TOMATILLOS, PEELED AND WASHED
4 CLOVES GARLIC
1-2 JALAPEƑO/SERRANO PEPPERS
1/2 RED ONION
1 LARGE TOMATO
LARGE HANDFUL OF FRESH CILANTRO
3+ T OF GROUND ROASTED CUMIN
1 T LIME JUICE
4 OZ HERDEZ SALSA VERDE
1 LARGE AVOCADO
1/4 TSP SALT

REMOVE PAPERY WRAPPER FROM TOMATILLOS AND WASH THOROUGHLY. SET ASIDE 3 OR 4, QUARTER THE REST.

BLENDERIZE QUARTERED TOMATILLOS, GARLIC, PEPPERS, AND CILANTRO.

FINELY CHOP TOMATO, ONION, AND RESERVED TOMATILLOS.

PEEL AND CHOP AVOCADO.

MIX ALL INGREDIENTS TOGETHER.

NOTES:

PUT IN FAR MORE CUMIN THAN SEEMS PRUDENT. FRESHLY ROASTED AND GROUND CUMIN IS BEST. ONLY USE HERDEZ: THE OTHERS ARE RUBBISH. SEED THE PEPPERS FOR LESS HEAT.