Active time: 10 min Start to finish: 10 min
Recipe information
Yield
Makes about 2 cups
Ingredients
1
/2 lb fresh tomatillos (8), husked, rinsed, and quartered
1 to 2
teaspoons chopped fresh jalapeño chile, including seeds
1
/2 teaspoon salt
2
firm-ripe small California avocados (1 lb total)
1
/4 cup finely chopped white onion
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Preparation
Step 1
Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.
Step 2
Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.