Love avocados!  Love.  Love.  So I tried to replicate the delicious green stuff that my friend Heather made — I told her we needed a name for it, so she dubbed it “Guacamole Salsa”, maybe because of it’s consistency.  I first ate it at her house on smoked pork tacos.  Yum.  Anyway, I had never even BOUGHT a tomatillo but this was easy and really good.  And a good variation from regular guac.

I simply unhusked my little green friend:

quartered it, and threw it in the blender along with the other ingredients.  I stored it in a plastic container, but before putting the lid on, I laid plastic wrap directly on the top of the salsa then put the plastic lid on.  I’m assuming it might have gotten blechy colored green/brown if I hadn’t prevented air from getting to it.  I’m sharing my recipe below, and next is my hatch chile pork which I specifically made this for.  Try both but you’ll have to get your hatch chiles quick before they’re gone.  Quiz question:  Why are they called hatch chiles???  Click here if you’re not sure and are curious as I was.  Enjoy the beautiful fall weather, watch some football and baseball, and thanks for poppin a squat at my site!

~Connie Kaye