Ingredients
One 14-oz. can low-salt chicken broth
1 lb. tomatillos (8 to 12 medium), husked, rinsed, and cut into medium dice (3 cups)
1 medium clove garlic, minced
2 Tbs. extra-virgin olive oil
2 medium avocados, cut into small dice (1-1/2 cups)
1/2 seedless English cucumber, cut into small dice (2 cups)
1/2 large red bell pepper, cut into small dice (1/2 cup)
1/4 small red onion, finely diced (1/4 cup)
2 Tbs. chopped fresh cilantro
1 Tbs. fresh lime juice; more as needed
Kosher salt and freshly ground black pepper
Fine Cooking
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1 lb. tomatillos (8 to 12 medium), husked, rinsed, and cut into medium dice (3 cups)
1 medium clove garlic, minced
2 Tbs. extra-virgin olive oil
2 medium avocados, cut into small dice (1-1/2 cups)
1/2 seedless English cucumber, cut into small dice (2 cups)
1/2 large red bell pepper, cut into small dice (1/2 cup)
1/4 small red onion, finely diced (1/4 cup)
2 Tbs. chopped fresh cilantro
1 Tbs. fresh lime juice; more as needed
Kosher salt and freshly ground black pepper
Description
Fine Cooking
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