1 pound tomatillos, husked and rinsed
1 avocado, pitted and removed from peel
2 serrano chiles, stemmed
6 garlic cloves
1 bunch cilantro
4 to 6 limes
In a food processor, combine the first five ingredients, then add a pinch of salt.
Juice limes into the food processor.
Cover and pulse 3-4 times, then blend on low until a chunky salsa consistency is reached.
Taste and season with more salt as desired.
Serve with Angry Egret’s Tia Judy’s Pork Colorado Quesadilla.