jacqueline goewey


3 avocados, peeled, pitted and mashed
3 tomatillos, husked and chopped (to make about 1 cup)
1 red onion, finely chopped
juice of 1 lime (about 2 tablespoons)
1 jalapeño, seeded and finely chopped
¼ cup chopped cilantro
salt and pepper to taste


1. mix all ingredients in a medium bowl

2. cover, and refrigerate for fifteen minutes before serving

(the weekly spade)