4 tomatillos, shucked
4 fresh jalapeños, 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 jalapeños 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.
Recipe from Great Bowls Of Fire!, July/August 1989
