Salsa Verde


* 10 medium sized tomatillos

* 1 small habanero chili

* 1 serrano chili

* 2 tablespoons salt

* 2 avocados


1. Combine tomatillos, chilis and salt in a blender. (Adjust salt as needed.)

2. Blend to mostly smooth.

3. Dice two avocados and mix in so they stay slightly large.

Yields 1.5 quarts



* 2 ounce corn tortilla

* 1 ounce salsa verde

* .3 ounces rye breadcrumbs

* 2 ounces corned beef

* 1 ounce white onion, diced

* 1 ounce habanero pickled red onion


1. Combine ingredients in tortilla

Find more tasty recipes for your next tailgate.

Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.

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