Ingredients

2 cups coarsely chopped rinsed husked tomatillos

2 medium serrano chiles with seeds, minced

2 large avocados, halved, peeled, pitted, diced

3/4 cup chopped white onion

1/2 cup chopped fresh cilantro

3 tablespoons fresh lime juice

Description

Serve This Salsa With The Pinto Bean Enfrijoladas , Or As A Dip With Tortilla Chips.

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