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Featured in the July/August 1989 issue of Domain Magazine

Nancy Beckham's Spicy Avocado Salsa

Cooling fresh flavors.

4 tomatillos, shucked
4 fresh jalapeŇos, stems removed
2 ripe avocados
4 sprigs cilantro
1 small to medium leaf of romaine lettuce
1 teaspoon chopped garlic
2 teaspoons salt
Juice of 1/2 lime

In saucepan, cover tomatillos and jalapeŇos with water. Bring to boil; reduce heat slightly and cook 4 to 5 minutes (don't let skins burst). Drain, saving liquid. Put all ingredients except lime juice in food processor. Add 1 tablespoon reserved liquid. Process until smooth, adding small amounts of reserved liquid as needed. Let cool, and add lime juice.

Makes About 3 cups.

Great Bowls Of Fire!

Pungent, exciting, and healthy, these versatile recipes for new salsas prove that condiments are the best protection against ordinariness. (Click here for more salsas.)

Produce
4 tomatillos
4 fresh jalapeŇos
2 ripe avocados
cilantro
romaine lettuce
garlic
1 lime

Grocery
salt

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