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(Green Chile Salsa Dip)
8 tomatillos
2 Tbsp. chile peppers (Serrano
or jalapeno)
2 tsp. garlic powder
1 tsp. salt
cilantro to taste
1 large avocado
1/2 c. milk

Remove leafy skin from tomatillos and boil until soft,
about 20 to 30 minutes. Remove and set aside. Blend
tomatillos, avocado, chile peppers, salt, garlic, milk and
cilantro until well mixed.
This salsa can be served warm or chilled. Keep refrig-
erated until needed. Mix well before serving.

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