Avocado and Tomatillo Sauce

Salsa de Aquacate y Tomatillo, in "1,000 Mexican Recipes' by Marge Poore. Veracruz and Yucatan cuisine; spoon over poultry and fish.

• Ready In: 50 mins
• Yields: 1 1/2 cups

Ingredients

• 4  medium  tomatillos, husked and rinsed
• 1  large  ripe avocado, Haas variety
• 1⁄4 medium  white onion, chopped
• 1  serrano chili, chopped with seeds
• 1  garlic clove, chopped
• 3  tablespoons  coarsely chopped fresh cilantro
• 2  tablespoons fresh lime juice (to taste)
• 1⁄2 teaspoon salt (to taste)

Directions

1. In a small saucepan, cook the tomatillos in water to cover until they turn pale green and are slightly soft, 5-6 minutes.
2. Drain and put them in a food processor.
3. Cut the avocado in half; remove seed; peel and add to the processor along with the remaining ingredients.
4. Process until smooth.
5. Adjust seasoning to taste; serve within 4 hours for best color.