Salsa Verde This delicious recipe is a slight variation on the salsa that is available at El Farolito Taqueria in San Francisco. While theirs is as hot as a summer day in Sonora, we have suggested a smaller quantity of serranos. In Mexico, this type of salsa is sometimes called guacamole, but we're not in Mexico so forget about it. Equipment: 1 large sharp knife for dicing and chopping 1 medium sized bowl 1 spoon or fork for mixing large cutting surface Ingredients: 1 Haas avocado 12 tomatillos 3-4 serrano chiles (finely diced) 2 teaspoons fresh diced oregano dash of ground cumin 4 garlic cloves 1/2 teaspoon salt Instructions: Slice and peel the avocado, husk and finely dice the tomatillos, finely dice the serrano peppers, crush and dice the garlic, and place everything in the medium-sized bowl. Using the fork or spoon, mash and stir the ingredients well adding the salt, cumin, and oregano as the mixture becomes uniformly creamy. Serve with corn chips, tortillas, or burritos. All material ©1998-2002 Gibbs Smith, Publisher