Ingredients
1/2 pound Tomatillos, husked, rinsed & chopped
6 Epazote leaves or 1/2 cup chopped cilantro
2 Garlic cloves, chopped
1/4 cup white onion
1 tsp salt
2 Serrano or jalapeno chilies, chopped
1 tbsp lime juice
1 sm Avacado, pitted and halved
Preparation
First add the tomatillos to the blender, then the epazote, garlic, onion, salt, chilies, and lime juice. Blend until smooth, be patient.
Add a little water if necessary to make pourable texture.
Season to taste adding chilies, lime or salt if needed and blend once more.
