1 large serrano chili
1 clove of garlic, chopped
1/4 cup cilantro leaves, chopped
1 avocado, quartered
2 limes
salt to taste
1. Char the skin of the chili either in a flame or under a broiler. Place the charred chili in a paper bag for 5 minutes. Rinse off all of the blackened skin. Chop chili. Remove seeds for milder flavor.
Warning: Don't rub your eyes!
2. Under a broiler or on a grill, roast dehusked, washed, and halved tomatillos until they are slightly caramelized.
3. Add tomatillos, chilies, onion, and garlic to a blender. Whiz until smooth.
4. Add juice of one lime, cilantro, and avocado. Pulse until smooth. Add salt to taste.
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