• 9 medium tomatillo tomatoes
• 4 clove garlic, peeled
• 2 jalapeno chile pepper
• 2 bunches fresh cilantro
• 7 ripe avocados
• Chop cilantro, dice garlic and chile, cut tomatillos into thumb-sized pieces.
• Cut avocados in half, remove pit, and squish flesh out of skin.
• Puree all ingredients in blender, you might have to do it in batches, depending on how big your blender is. If you have a food processor, that would probably work even better, but I've never used one, so I can't say
• For best taste and dipping value, refrigerate for several hours or overnight
• Serve on tacos, or use as dip

Tags: food, project