This is a collection of pear recipes that have been collected over the years. This is my attempt to organize all those recipes from from box tops, magazines, newspaper, friends and all those little pieces of paper that have been accumulated for a number of years.
Aaron's Appetizer Recipes |  Avocado and Tomatillo Dip Recipe

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Red bean, navy bean, pinto bean, green bean, black bean, lima bean, white bean recipes that have been collected from box tops, cans, newspapers, magazines and friends over the years.

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Avocado and Tomatillo Dip

Make your own nachos by frying corn tortillas in oil until they are crisp. Drain on paper towels, sprinkle with salt and serve.

8 medium tomatillos (about 1/2 pound)
1 large avocado, peeled and quartered
1 large medium-hot chili pepper, such as poblano, seeded
1 small onion, quartered
2 cloves garlic
1/2 teaspoon sugar
1/2 teaspoon cumin
1 to 2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste

Remove and discard tomatillo husk, rinse thoroughly. Place in a small saucepan, cover with water and bring to a boil. Lower heat and let simmer for 3 to 4 minutes, or until slightly soft. Drain and cool.

Combine all ingredients in food processor. Pulse several times to blend but texture should be chunky. Let stand at room temperature for about 30 minutes.

Best when served the same day, but you can cover tightly and refrigerate for up to 48 hours. Bring to room temperature before serving.
Makes 2 cups

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