In a saucepan simmer the fresh tomatillos in salted boiling water to cover for 8 to 10 minutes, or until they are tender, transfer them with a slotted spoon to a bowl, and let them cool. (Alternatively, use a drained 11-ounce can tomatillos, see note above.) In a food processor or blender puree the tomatillos with the coriander to taste, the garlic, and salt to taste and transfer the mixture to a bowl. Halve and pit the avocados, chop the flesh, and stir it into the tomatillo mixture. Serve the salsa with tortilla chips or with hamburgers, grilled meat, or fish. Makes about 2 cups. Gourmet September 1993
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|Serving Size: 1 Serving (946g)|
|Recipe Makes: 1|
|Calories from Fat: 827 (77%)|
|Amt Per Serving||% DV|
|Total Fat 91.9g||122 %|
|Saturated Fat 13.3g||66 %|
|Monounsaturated Fat 59.6g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 0mg||0 %|
|Sodium 47.9mg||2 %|
|Potassium 3857.9mg||102 %|
|Total Carbohydrate 72.2g||21 %|
|Dietary Fiber 47g||188 %|
|Sugars, other 25.2g|
|Protein 15.6g||22 %|
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Calories per serving: 1078
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