Mexican Green Sauce With Tomatillos And Avocado (Salsa Verde)

• 2 garlic cloves, coarsely chopped
• 1 1/2 teaspoons coarse salt
• 1 small white onion, coarsely chopped
• 2 -3 serrano peppers, stemmed and coarsely chopped (or jalapeno peppers)
• 6 -8 medium tomatillos, husks removed, rinsed and cut into quarters (about 1/2 pound)
• 1 ripe Hass avocado
• 12 -15 sprigs cilantro, finely chopped

1. In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
2. In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
3. Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
4. Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
5. Makes about 2 cups.

garlic, coarse salt, white onion, serrano peppers, quarters, avocado, cilantro

Taken from www.food.com/recipe/mexican-green-sauce-with-tomatillos-and-avocado-salsa-verde-121596 (may not work)