(Adapted slightly from Cook’s Illustrated.)

8 ounces tomatillos, husks and stems removed, rinsed well, dried and cut into 1-inch pieces

1-2 avocados, halved and pitted

2 jalapeno peppers, stemmed and seeded

1/4 cup chopped fresh cilantro leaves and stems

1-2 tablespoons fresh lime juice

1-2 garlic cloves, minced

1 teaspoon salt

 

Process all ingredients in a food processor or blender until smooth, scraping down sides of bowl as needed.

Taste and add additional salt, garlic or lime juice to taste.