Here's a favorite salsa for the next two big football Sundays!

Hass-Avocados-280x186With Pro Bowl and Super Bowl Sundays almost here, it is time to start ripening your avocados and planning your party menus. Salma and Savannah’s Salsa isn’t your usual guacamole. The combination of a cooked tomatillo sauce  with chunks of avocado, chopped green onions, and cilantro creates an experience that guests won’t forget. The recipe follows and for more party suggestions go to my Super Bowl Collection.

Salma and Savannah’s Salsa

This recipe comes from my friend Sally Villagomez. Many years ago I taped a holiday special with her family for my show “Cooking Live,” on the Food Channel. We spent a whole day making the most delicious tamales which are featured in my first cookbook, Sara Moulton Cooks at Home (Broadway Books, 2002). I recently bumped into another member of Sally’s family, Yolanda Meza when I was judging the “Aetna Healthy Food Fight” in Cucamonga, CA and Yolanda brought this delicious salsa, courtesy of Sally which I shared with the other judges. We absolutely inhaled it, it was so delicious. Sally has named the salsa after her two grand daughters.

12 large tomatillos, husks discarded and rinsed
1 to 2 Serrano chiles
4 large ripe Hass avocados
1/2 cup finely chopped cilantro
1/2 cup finely chopped green onions (scallions)

Tortilla chips

Boil the tomatillos and chiles until tender. Transfer to a blender and puree. Peel, seed, and cut the avocados into chunks. Transfer the tomatillo puree to a bowl and stir in the avocados, green onions, and cilantro. Add salt to taste and serve with tortilla chips.
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