Source: Dona Savitsky and Thomas Schnetz, owners of Doña Tomâs and authors of Doña Tomâs: Discovering Authentic Mexican Cooking.
1 ½ cups tomatillos (about ½ pound)
2 small or 1 large avocado, peeled and pitted
½ jalapeno chile
1 clove garlic
¼ bunch cilantro, stemmed
About 1 teaspoon kosher salt
To prepare the salsa, soak the tomatillos in cold water for a few minutes, then peel off and discard the husks.
Place the tomatillos in a blender with the avocadoes, jalapeño, garlic, cilantro and salt.
Blend on high speed until smooth and vibrant in color; it should be thicker than gravy but thinner than guacamole.
Adjust the seasoning with salt as necessary.