1ripe Mexican avocadohalved, pitted, meat scooped out
2tablespoonscoarsely chopped white onion
1/4cupcoarsely chopped cilantro leaves and top part of stems
1jalapeño or serrano chile
3/4teaspoonkosher or coarse sea saltor to taste
To Prepare
Combine the tomatillos, avocado, onion, cilantro, chile (you can add half of the chile first, and add more if you want more heat…) and salt in a blender or food processor. Puree until smooth.