Ingredients
1½lbstomatillosabout 12 medium, husked and rinsed
2medium jalapeños
½cupwhite onionchopped, about ½ medium onion
¼cupfresh cilantro leavespacked
2tbsplime juice1 to 2 medium limes, juiced, to taste
1tspsaltto taste
2avocadosdiced, optional
Preparation
Preheat the broiler with a rack about 4 inches below the heat source.
Place the tomatillos and jalapeños on a rimmed baking sheet, then broil for 5 minutes until they have blackened spots.
Remove the baking sheet from the oven.
Carefully flip over the tomatillos and jalapeños with tongs, then broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
In a food processor or blender, combine the chopped onion, cilantro, lime juice and ½ teaspoon salt.
Carefully transfer the hot tomatillos and jalapeños with any juices into the food processor or blender.
Pulse until the mixture is mostly smooth and no large chunks of tomatillo remain, scraping down the sides as necessary.
Season to taste with additional lime juice and salt, if desired.
Let the salsa cool down.
Blend in 1 to 2 diced avocados.
Serve over tacos, and enjoy!
