Avocado Green Salsa (Print Version)

# Ingredients:

01 - 2 medium avocados, perfectly ripe.
02 - 1 garlic clove, peeled.
03 - A handful of cilantro leaves, about 1/4 cup.
04 - 1 serrano chili.
05 - Sea salt for taste.
06 - 1 jalapeño chili.
07 - 8 tomatillos, cleaned after removing husks.
08 - 1 medium white onion, diced small.
09 - 1/8 tsp ground cumin.
10 - Fresh juice from a small lime.
11 - Black pepper to adjust flavor.
12 - 2 tbsp of olive oil.

# Instructions:

01 - Set broiler on high and arrange the rack about 6 inches underneath.
02 - Slice the tomatillos into halves.
03 - Spread out the tomatillos, garlic, and peppers onto a foil-covered sheet. Sprinkle with olive oil and some salt.
04 - Broil everything, flipping after 5 minutes, until the outsides are perfectly blistered.
05 - Toss the roasted peppers in a plastic bag and seal it up. Let them sit for about 10 minutes before peeling off their skins.
06 - Blend together the tomatillos, lime juice, cumin, chilies, garlic, and cilantro.
07 - Toss in the avocados and the chopped onion. Keep blending everything till you get a smooth consistency.
08 - Sprinkle in some salt and pepper to get the flavor just right.

# Notes:

01 - If you want it milder, take the seeds out of the peppers.
02 - Good for up to 3 days when refrigerated.
03 - Tomatillos should be firm and fresh for the best result.

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