---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican
       Yield: 6 servings
       6    Tomatillos (canned is fine)
       3 tb Finely chopped onion
       1 md To large avocado, mashed
            -coarsely with a fork
            Juice of 1/2 lemon (1
     1/2    To 1 jalapeno, finely
            -chopped, or Tabasco to
   Yield: 1 1/2 to 2 cups
   Salt to taste
   1. Husk tomatillos, rinse briefly, and simmer in water to cover over medium
   high heat until tomatillos are tender and cooked through.  Drain, mash, and
   cool.  If using canned tomatillos, simply drain and mash.
   2. Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt.
   Serve immediately.
   Posted by Linda Davis