Ingredients

• 6 freshs tomatillos , husks discarded and tomatillos rinsed
• 1 white onion , quartered
• 2 cloves garlic
• 2 jalapenos peppers , seeded if desired
• 1.5 cups water , or amount to cover
• salt to taste
• 0.25 cups chopped fresh cilantro
• 1 tablespoon fresh lime juice , or to taste
• 3 ripes avocados , halved lengthwise and pitted

Instructions

1. 1 Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.
2. 2 With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix.
3. 3 Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.

Nutrition per serving