Salsa Verde Asada

• 1-2 garlic cloves, peeled and coarsely chopped
• 1/2 tsp. sea salt
• approx. 2 cups small tomatillos, husked and rinsed
• 1-2 serrano chiles
• 2 TB chopped onion
• 2 TB chopped cilantro
• 1 avocado, peeled and diced
• (optional) lime to taste

1. 1. Roast the tomatillos and the chiles on a heavy skillet or barbeque untill skins are slightly charred and easily peeled. Peel tomatillos and chiles.
2. 2. Slice the chiles down the center, removing stems and seeds. Coarsely chop the chiles and tomatillos.
3. 3. In the food processor, process the garlic and sea salt.
4. 4. Add the tomatillos and chiles and process until you have a fairly smooth sauce.
5. 5. Transfer to serving bowl and stir in the avocado, onion and cilantro.
6. This is a chunky salsa. Serve as a dip with tortilla chips or as a sauce with chicken or fish. Adjust the garlic and chiles depending on how spicy you like it. Add a squeeze of lime if you prefer a tarter salsa.

garlic, salt, serrano chiles, tb, tb, avocado, lime

Taken from www.epicurious.com/recipes/member/views/salsa-verde-asada-51432761 (may not work)