Avocado Tomatillo Salsa

1. Place all ingredients in container and purée with hand mixer, or use food processor for small batches.

Tomatillo Enchilada Sauce
1. Sweat onions and garlic in oil over low heat until onions are clear and soft. Do not brown.

2. Add spices. Turn up heat and stir for 10 to 20 seconds.

3. When spices sizzle, add tomatillo, green chilies and water.

4. Add salt and sugar and bring to a simmer. Cook for 10 to 15 minutes.

5. Turn off heat and stir in finely chopped cilantro.

Fresh Guacamole Dip
1. In large bowl, combine salt, garlic and lime juice. (Amount of lime juice and salt may vary; start with 2⁄3 recipe amount and adjust as needed.)

2. Slice avocados in half, remove seeds and scoop out flesh with large spoon.

3. Add avocado pulp and dry spices to garlic/lime mixture. Partially mash avocados. Mixture should be little chunky.

4. Stir in cilantro, onions and tomato.

5. Chill to 40°F within four hours. Serve cold with tortilla chips or as sandwich topping.  

Recipe by University of Texas, Austin