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Salsa Verde

From Stones River Market

<p>This is an easy, delicious dip for parties or family. Also very nutritious and low calorie.</p>
Source: "Pati's Mexican Kitchen" on PBS. Pati Jinich. (Entered by Kathleen and Ken Ferris)
Serves: Six to ten, depending on serving sizes.

one pound tomatillos, papery covers removed. and well rinsed
one large clove garlic
1 or 2 peppers serrano or jalapeno, to taste
one bunch fresh cilantro, to taste
one tsp. salt, or more to taste
1/2 pound Queso Fresco (fresh cheese in Mexican area)
one ripe avocado
one lg. bag Corn tortillo chips

Step by Step Instructions
  1. Peel off papery covers and wash tomatillosto remove stickiness. Bring water to boil and add fruit. Cook 5 to 10 minutes, just until soft, not breaking. Remove small fruit first.
  2. If you don't like too much heat, remove pepper seeds. In food processor add drained and cooled tomatillos, garlic, chili pepper, cilantro and salt. Grind and taste. Start with small amounts of pepper and salt and add more if you wish. I love lots of cilantro in this.
  3. Put mixture in bowl for dipping.
  4. Add diced cheese on one side of bowl, and diced avocado on other side. Serve with corn chips.