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Recipe by: steffe
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See below ingredients and instructions of the recipe
6 Tomatillos (canned is fine)
3 tb Finely chopped onion
1 md To large avocado, mashed
-coarsely with a fork
Juice of 1/2 lemon (1
-Tablespoon)
1/2 To 1 jalapeno, finely
-chopped, or Tabasco to
-taste
Yield: 1 1/2 to 2 cups
Salt to taste
1. Husk tomatillos, rinse briefly, and simmer in water to cover over
medium high heat until tomatillos are tender and cooked through.
Drain, mash, and cool. If using canned tomatillos, simply drain and
mash.
2. Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and
salt. Serve immediately.
Posted by Linda Davis
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

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