INGREDIENTS
•
1 pound tomatillos, husks removed, rinsed and halved
•
1 ripe Mexican avocado, halved, pitted, meat scooped out
•
2 tablespoons coarsely chopped white onion
•
1/4 cup coarsely chopped cilantro leaves and top part of stems
•
1 jalapeño or serrano chile
•
3/4 teaspoon kosher or coarse sea salt, or to taste