(Serves 6)

Courtesy of Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn

12-14 tomatillos, papery husks removed and rinsed well

2 small ripe avocados, pitted and peeled

3/4 cup extra virgin olive oil

1/4 cup rice vinegar

3 cloves garlic

1 teaspoon cumin seeds, toasted and ground

1/2 bunch cilantro, leaves only

2 teaspoons dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

To make the salsa, combine all the ingredients in a blender or food processor and puree until smooth and liquid, but not thin.  Refrigerate until needed.