Place the husked and rinsed tomatillos in a saucepan and cover with water. Bring to a boil over medium-high heat and cook for about 5 minutes, or until they’re soft and turn a dull green. Drain and let them cool slightly before blending.

In a blender or food processor, combine the cooked tomatillos, ripe avocado, chopped onion, garlic, chopped cilantro, lime juice, and 1–2 serrano or jalapeño peppers. Blend until smooth and creamy.

Taste the salsa and season with salt to your liking. If it’s too thick, add a splash of water and blend again until you get the perfect consistency.

Serve immediately at room temperature or chill before serving. It pairs well with tortilla chips, tacos, grilled meats, roasted vegetables, or as a spread in sandwiches and wraps.