TOMATILLO-AVOCADO SALSA WITH TORTILLA CHIPS

Tomatillo-Avocado Salsa with Tortilla Chips image

Provided by Lora Zarubin

Yield Makes about 6 cups (20 to 24) servings

Number Of Ingredients 8

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2 pounds tomatillos,* husked, rinsed, finely chopped (4 1/2 to 5 cups)
2 large avocados (about 1 1/3 pounds total), halved, pitted, peeled, finely chopped (about 2 cups)
3/4 cup finely chopped red onion
3/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 serrano chiles, seeded, minced
Purchased tortilla chips

Steps:

Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
Serve salsa with tortilla chips.
Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.