Green salsas are salsas too, ok?

Winter is officially on the way. Jackets are out, heat is cranking, and hot coffee in the morning never seemed so good. The food choices in the market start to change as more root vegetables come into season. But thanks to our west coast/Florida friends, we can still get fresh produce shipped in that reminds us summer will be back around before we know it. Or it reminds us we could be living somewhere with warm weather year round. Or maybe it reminds us how much we just loooove the change of seasons. I never believed this was a thing, until every new englander drove this into my head so much that it's starting to stick.

Next time you are in dire need of a dose of fresh citrus summer, try this salsa out. It's refreshing, and GREEN. Everyone likes green things these days. I used to see this kind of stuff in taco shops all over San Francisco, and heard it called 'taco shop guacamole'. It's definitely not guacamole as you or I know it, but it's definitely good on tacos. The best part is, it will last longer than guacamole so you can keep it around for whenever you need. Think: eggs, sandwiches, chips, hot dogs?, you name it.

So make some a 'dis, and put it on whatever you like.

What you need:

- TOMATILLOS: I always use different amounts because I'm not mr. exacto, but I would say 8oz is the magic number
- Cilantro: About a cup of leaves
- Avocado: 1
- White Onion: Half of it
- Serrano Pepper: 1
- Lime Juice: 1 or 2 fresh limes
- Salt: As much as you want you
- Chilis in Adobo: 1 or 2 (I add these, you don't have to but it gives a little extra smoky kind of flavor)



Here's what you do:
You will need a food processor or some other type of blender. The good part about having one is, it will do pretty much everything for you. Just slice things up a little bit like you see below, blend, and you are done. Taste test for salt amount, you might want to add more salt at the end.

Now enjoy your delectably dank green salsa.