Green Sauce With Avocado

• 2 garlic cloves, coarsely chopped
• 1 1/2 teaspoons salt, or to taste
• 1 small white onion, coarsely chopped
• 2 fresh serrano or jalapeno chilies, or to taste, stemmed, seeded and coarsely chopped
• 6 to 8 tomatillos (about 1/2 pound), husks removed, and quartered
• 1 ripe avocado
• 8 to 10 cilantro sprigs

1. In a food processor or with mortar and pestle, process or pound the garlic and salt to a paste.
2. Add onion, chilies and tomatillos; pulse in processor or pound to make a slightly chunky paste.
3. Scoop out the avocado flesh.
4. For a smooth machine-finished puree, add it and the cilantro to the processor and process very fine.
5. To do it by hand, finely chop the avocado and mash it into the onion-tomatillo mixture; stir in cilantro leaves.
6. (For a medium texture, pour the machine-processed onion-tomatillo mixture into a bowl, and mix in the chopped avocado and cilantro.)
7. Serve immediately as a dip or a sauce with chips or vegetables.

garlic, salt, white onion, fresh serrano, avocado, cilantro

Taken from cooking.nytimes.com/recipes/5966 (may not work)