Yield : Makes about 1 cup
2 large tomatillos, husked 1/3 cup finely chopped cilantro 1 serrano chile, stemmed and coarsely chopped (seeds and ribs included) 1 green onion, tender top included, trimmed and chopped 1 medium-large, perfectly ripe black-skinned (Hass) avocado ½ teaspoon salt
Set a small saucepan of water over high heat and bring to a boil. Add the tomatillos and cook until tender, about 10 minutes. Drain and cool.
In a small food processor, combine the tomatillos, cilantro, serrano, and green onion. Process until fairly smooth.
Halve the avocado and remove the pit. With a large spoon, scoop the flesh into a bowl. With a fork, roughly mash the avocado. Stir in the tomatillo mixture and the salt.
Cover tightly with plastic wrap and hold at room temperature for no more than 30 minutes before using.
© 2000 Michael McLaughlin