TOMATILLO SALSA VERDE (with avocado) (Adapted from Rick Bayless)
3 to 4 medium tomatillos, husked, rinsed and roughly chopped
1 garlic clove, peeled and roughly chopped
1 hot green chile to taste (roughly 2 or 3 serranos or 1 or 2 jalapenos), stemmed and chopped
About 1/4 cup (loosely packed) roughly chopped cilantro, thick lower stems cut off
1 large avocado, pitted, flesh scooped from skin and roughly chopped
In a blender or food processor, combine the tomatillos, garlic, green chile, cilantro and ½ cup water. Process to a coarse puree. Add the avocado and pulse until nearly smooth. Pour into a salsa dish. If necessary, thin to a drizzleable consistency with a little more water (I often add 1 to 2 tablespoons more). Taste and season with salt, usually about 1 teaspoon.
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