This green salsa from Iliana de la Vega from El Naranjo restaurant in Austin, TX is made thick and luscious by adding fresh avocado. Serve tableside with almost any dish; especially delicious with roasted pork dishes or tacos carne asada.
- 10 tomatillos, husked, rinsed, and quartered
- 2 serrano chiles, stemmed
- 1 clove garlic
- 1⁄4 small white onion, thinly sliced
- 1⁄2 cup cilantro leaves
- 1 avocado, halved, pitted, and peeled
- Kosher salt, to taste