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.