Serves: 2 1/2 cups
2 small ripe avacados, halved, pitted, and peeled
4 tomatillos, peeled, rinsed, and chopped
1 medium tomato, seeded and chopped
1/2 cup chopped onion
2 jalapeno peppers, ribbed, seeded, and finely chopped.
1 Tbl. fresh lime juice
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper
In a medium glass or ceramic bowl, mash the avacados with a fork. Add the tomatillos, tomato, onion, jalapeno peppers, lime juice, garlic, salt, and cayenne; mix well. Cover and refrigerate until ready to use, up to 2 days.