Rehfwitz Recipes

From Kimberly Garcia

• 2 large or 3 medium avocados
• 1 small white onion
• 1 jalapeno pepper
• 5-6 tomatillos
• 1 bunch cilantro
• 1 lime

Remove the papery coverings from the tomatillos.  The soft skin will be a bit sticky.  Brown them in a pan over med/high heat, turning/stirring to brown evenly.  If they burst during this process, don’t worry, its not unusual.  Let cool.

Roast the jalapeno over a flame until completely brown.  Let cool.

Dice the white onion.  Rinse, and chop the cilantro (I love it and tend to use a lot).  Place these in a bowl and add the tomatillos, chopped (they will be messy and watery, but include seeds and all), and the chopped jalapeno, after de-seeding and de-veining it.  Add the juice of half the lime (you can always add more if you like).  I like to add the avocado at the last minute and leave it a bit chunky.  Pepper and salt to taste and serve.