Submitted by: Antonio from Milwaukee, WI
Yield: 2 cups
Remove the stems of the chiles and wash chiles and tomatillos thoroughly with warm running water. Peel and rinse both the onion and the garlic. In a medium sauce pan, filled with about five cups water (or as much water needed to cover the tomatillos and chiles)add the chiles and cook for about twelve minutes. Then, add the tomatillos and cook for another five minutes or until the tomatillos are starting to burst and are very pale green in color. In the meanwhile, peel and pit the avocado and dice it into 1/2 inch cubes. Also wash the cilantro and mince.
Once you are finished cooking the chiles and tomatillo, remove about 1/4 cup of the liquid and pour into a blender along with the onion and garlic. Puree for about 20 seconds until the ingredients look like a thick paste. (You will know the mixture is ready when you open the blender and your sinuses are instantly cleared.)
Then add the chiles and blend until they are liquified (about 30-40 seconds). Set the blender to chop and add the tomatillos and pulse the blender about two to four times so that the tomatillos are between slightly chunky and liquified. Pour the mixture into a serving dish and add the chopped cilantro, avocado, and salt to taste. Mix ingredients gently. Serve the salsa immediately as it will still be very warm.
In Mexican kitchens salsas are never used for chips, but are used to garnish all food from eggs, to meats, to poultry and fish. For quick meals, you can always add any kind of homemade salsa to cooked meat dishes and simmer. This salsa will only keep for a couple days due to the avocado. However, if you omit the avocado, it will stay fresh, covered in the refrigerator for more than a week.