Delicious dip for tortilla chips or condiment for Mexican food of multiple varieties
4 1/2 cups
1 lb fresh tomatillos
2 avocados, peeled & seeded
2-3 garlic cloves
2½ cups loosely packed fresh cilantro
3 cups loosely packed fresh spinach
3 ½ cups loosely packed fresh parsley
½¾ teaspoon salt or to taste
1 4.5 oz can green chiles drained
juice of 2 limes-about 2 Tbsp
No nutrition information available
-Remove and discard tomatillo husks, wash tomatillos. Note: tomatillos are naturally "sticky" when handled after removing husks. Place in saucepan, cover with water, cook over medium heat for 5 mins. Remove from heat; cover and let stand 15 mins. Drain and set aside.
-In food processor, process garlic and olive oil (2 Tbsp) until smooth, stopping occasionally to scrape down sides. Remove mixture, set aside.
-Add tomatillos & remaining ingredients to processor bowl; process until smooth, stopping occasionally to scrape down sides.
-Add garlic mixture slowly through food chute with processor running; process until smooth. Serve on pasta, grilled chicken or fish, any mexican dish you like or with chips as a delicious dip.