I became seriously addicted to this salsa. It's great with chips and phenomenal with Lisa Fain's carnitas. Every bite has a hint of avocado and a bit of lingering spice. I used 1 serrano chile but may use 2 next time. Extra heat, POW.
Lisa Fain's HOUSTON-STYLE GREEN SALSA
1/4 pound small tomatillos, husks removed, or one 11-ounce can of whole tomatillos, drained
1 avocado, peeled and pitted
1 or 2 serrano chiles, stems and seeds removed, roughly chopped
1 tablespoon lime juice
1/4 cup cilantro
Salt, to taste
1. If using fresh tomatillos, on high heat, bring a pot of water to boiling and cook tomatillos until soft, about 3 minutes.
2. Add the tomatillos to a blender along with the avocado, serrano chiles, garlic, lime juice, and cilantro. Blend until smooth and then add salt to taste.