2 ripe avocados, cubed
24 tomatillos, husked and washed
2 tablespoons minced green chilies
2 tablespoons minced jalapeño
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon seasoning salt
1 teaspoon Gaylord-Hauser Spike Seasoning
1 teaspoon pepper
Green pepper cut in thin slices

Broil the tomatillos until charred in spots and softened, 4 to 6 minutes, turning occasionally. Place the tomatillos in a blender or food processor with remaining ingredients and process until chunky. Refrigerate until cold, and serve chilled in shamrock-shaped dishes. Garnish with green pepper slices.

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