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add to shopping list 3 large ripe avocados, halved, pitted, peeled, coarsely chopped 8 ounces fresh tomatillos, husked, rinsed, coarsely chopped 2 serrano chiles, seeded, coarsely chopped 2 tablespoons chopped white onion 2 tablespoons coarsely chopped fresh cilantro
Read the recipe at epicurious.com
