In my eternal quest to find new and exciting combinations of old familiar ingredients to top tacos with, Since I'm making a big-ass batch of green chile chicken tacos tomorrow for the gaming crowd, I thought I'd try something to go with it - and since Rainbow had both tomatillos and, somehow, RIPE avocados on the shelf today, that was gonna be my basis. You'll need:

• Two ripe avocados
• 3/4 lb tomatillos with husks
• Juice of 1 lime
• 1 tsp kosher salt
• 1 tsp ground cumin
• 4 cloves garlic
• 1 jalapeno pepper
• 1/4 tsp or so black pepper

PREP:

The main prep is dealing with the tomatillos. Get a medium saucepan full of water, and bring it to a boil. Blanch the tomatillos and husks in the boiling water for three minutes. Drain them, and let them cool. Then pull off the husks and cut out the stem area.

Peel the garlic, juice the lime, and seed the jalapeno. Free the avocado from its skin and pit in the traditional manner.

COOKING:

To the extent you can call it cooking. Throw everything into a food processor and blend it until smooth, then adjust your seasonings. Makes about two cups worth. It should be relatively safe from browning like the mango-avocado sauce is, but until I know better, I'm keeping air off the surface with plastic wrap like I do with guacamole.