- 1 cup chopped, fresh cilantro
- 1 clove garlic
- 1 tablespoon salt
- 2 fresh poblano chile peppers, seeded and chopped
- 2 fresh jalapeno peppers, chopped with seeds
- 1 fresh serrano pepper, chopped with seeds
- 2 cups shredded iceberg lettuce
- 2 Hass avocados, halved, pitted, and peeled
- 1 tablespoon olive oil
- 1 cup water
- Place the cilantro, garlic, salt, poblano peppers, jalapeno peppers, serrano pepper, lettuce, avocado, olive oil, and water into a blender. Puree until smooth.