Ingredients
6 tomatillos (about 13 ounces), husked and halved
1/2 jalapeno with seeds (about 1/4 ounce)
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh cilantro
3/4 teaspoon coarse salt
1 ripe Hass avocado, pitted, peeled, and coarsely chopped
Preparation
Puree tomatillos, jalapeno, onion, cilantro, and salt in a food processor or blender until smooth. Reserve 1/2 cup salsa; the remaining cup salsa can be served separately. Puree avocado and the reserved salsa until smooth.
