- 7 ounces fresh tomatillos, husks discarded and tomatillos rinsed
- 1/4 cup thickly sliced white onion
- 1 fresh jalapeno chili
- 1/2 cup packed fresh cilantro sprigs
- 2 Hass avocados
- 1/2 teaspoon salt
- Put tomatillos, onion, and jalapeno in a small saucepan with water to cover. Bring to a boil and cook until tomatillos are softened and pale green, about 5 minutes. Drain, run under cold water to stop cooking, and drain well.
- Halve jalapeno lengthwise. For a milder dip, scrape out ribs and seeds. Thickly slice jalapeno. Transfer to food processor along with tomatillo mixture and cilantro, and pulse until small chunks remain.
- Halve avocados lengthwise and discard pits. Scoop out flesh and transfer to a bowl. Using a potato masher or fork, mash avocado along with salt until chunky. Fold in tomatillo mixture and serve.