Avocado and Tomatillo Salsa Luis Miguel Bon Appetit, May 2003 Ingredients 2 cups coarsely chopped rinsed husked tomatillos 2 medium serrano chilis with seeds, minced 2 large avocados, halved, peeled, pitted, diced ¾ cup chopped white onion ½ cup chopped fresh cilantro 3 Tbsp fresh lime juice Directions Place tomatillos and chilis in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Ix in all remaining ingredients. Season with salt and pepper. Cover and chill. (Can be made 4 hours ahead) Served over tri-tip and the Madroña Vineyards 2018 Vintage Dinner. Paired with the Madrona Vineyards 2013 Zinfandel, Signature Collection and the 2015 Merlot, Hillside Collection. P.O. Box 454, Camino, CA 95709 2560 High Hill Road Camino, CA 95709 Phone (530) 644-5948 Fax (530) 644-7517 MadronaVineyards.com
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Avocado and Tomatillo SalsaLuis Miguel Bon Appetit, May 2003
Ingredients
2 cups coarsely chopped rinsed husked tomatillos2 medium serrano chilis with seeds, minced2 large avocados, halved, peeled, pitted, diced¾ cup chopped white onion½ cup chopped fresh cilantro3 Tbsp fresh lime juice
Directions Place tomatillos and chilis in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Ix in all remaining ingredients. Season with salt and pepper. Cover and chill. (Can be made 4 hours ahead)
Served over tri-tip and the Madroña Vineyards 2018 Vintage Dinner. Paired with the Madrona Vineyards 2013 Zinfandel, Signature Collection and the 2015 Merlot, Hillside Collection.
P.O. Box 454, Camino, CA 95709 2560 High Hill Road Camino, CA 95709 Phone (530) 644-5948 Fax (530) 644-7517
MadronaVineyards.com
Related Documents
