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Date Posted: 20:59:17 10/24/02 Thu
Author: s
Subject: 5 Green Salsa With Garlic and Lime (Medium-Hot)

4 to 7 jalapeno chilies
1 pound tomatillos,husked
1 garlic clove
1 ripe avocado
1/2 cup chopped cilantro
1 lime
Salt to taste

Place a heavy skillet over medium heat.Put the chilies in the skille=
t and
toast,turning often,for about 10 minutes,until they are blackened,
blistered and softened.Remove from skillet.

Add the tomatillos to the skillet and cook,turning,for about 10 min=
utes,
until they are softened and blistered.The skin should change color a=
nd
become light green or yellow.It's OK if they break open during the c=
ooking
process.Remove from skillet.

Blend the garlic first with a little water in a blender. Add the roas=
ted
chilies and tomatillos and blend on low.

Peel and pit the avocado.Mash the flesh in a bowl.Add the cilantro =
and
contents of the blender.Squeeze the lime into the salsa, season with=
salt
and mix all ingredients.

Tip:Excellent served with all chicken dishes,meat tacos (especially
barbecued goat)and polenta.

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