Avocado and Tomatillo SalsaLuis Miguel Bon Appetit, May 2003

Ingredients

2 cups coarsely chopped rinsed husked tomatillos2 medium serrano chilis with seeds, minced2 large avocados, halved, peeled, pitted, diced¾ cup chopped white onion½ cup chopped fresh cilantro3 Tbsp fresh lime juice

Directions Place tomatillos and chilis in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Ix in all remaining ingredients. Season with salt and pepper. Cover and chill. (Can be made 4 hours ahead)

Served over tri-tip and the Madroña Vineyards 2018 Vintage Dinner. Paired with the Madrona Vineyards 2013 Zinfandel, Signature Collection and the 2015 Merlot, Hillside Collection.

P.O. Box 454, Camino, CA 95709 2560 High Hill Road Camino, CA 95709 Phone (530) 644-5948 Fax (530) 644-7517

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