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Avocado-Tomatillo Salsa

6 to 8 servings (will keep 2 days in an airtight container in the refrigerator.

2 ripe medium avocados, diced

1 1/2 tsp diced red bell pepper
1 1/2 tsp diced orange (or yellow) bell pepper
1 tbs. sliced Scallions (green onion)
4 tomatillos, husked, rinsed and diced
1 clove garlic, minced
2 tbs. chopped cilantro
2 serrano chiles, seeded and minced
2 tsp. fresh lime juice
3 tbs olive oil (optional)

1. In a large bowl, combine avocados, bell peppers, scallion and half of the tomatillos.  Stir to mix.
2. In a blender or food processor, place remaining tomatillos.  Add garlic, cilantro, chiles and lime juice.  Process until mixture is smooth.  With motor running, drizzle in oil until well blended.
3. Add puree to vegetables in a bowl and serve.

 

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