Leaves and thin stems from 4 or 5 stems of cilantro, coarsely chopped (about 1/3 cup)
2tablespoonssauce from canned chipotle chiles in adobo, plus 1 canned chipotle chile (optional)
3/4teaspoonkosher or sea salt, or more to taste
1ripe avocado, cut into large dice (optional)
8ouncesqueso fresco, cotija, or farmers cheese, cut into large dice (optional)
To Prepare
Combine the quartered tomatillos, garlic, onion, cilantro, sauce from the canned chipotle chiles, the canned chipotle chile, if desired, and salt in the bowl of a food processor. Puree until smooth, then transfer to a 2-cup container with a tight-fitting lid.
At this point, the salsa can be covered and refrigerated for a day.
When ready to serve, transfer to a serving bowl; add the avocado and cheese, if desired. Toss gently to combine. Taste and adjust salt as needed.