Ingredients:

  • 1 lb fresh tomatillos, husks removed and rinsed
  • 2 medium serrano peppers
  • 0.5 medium white onion, cut into thick wedges
  • 3 cloves garlic, skin on
  • 2 large ripe Hass avocados, pitted and scooped
  • 0.5 cup fresh cilantro, stems included
  • 1 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 0.25 cup water

Instructions:

  1. Line a baking sheet with foil. Place the husked tomatillos, serrano peppers, onion wedges, and unpeeled garlic cloves on the tray. Broil on high for 5–7 minutes, approximately 4 inches from the heat source, until tomatillos are blistered and blackened in spots. Flip halfway through for even caramelization.
  2. Remove the tray from the oven and let cool slightly. Squeeze the roasted garlic out of its skin and remove the stems from the serrano peppers (and seeds if less heat is desired).
  3. Transfer the roasted tomatillos (including any juices on the pan), peppers, onion, and garlic into a high-speed blender. Add the scooped avocado flesh, cilantro, lime juice, and salt.
  4. Blend on high speed until completely smooth and aerated. If the consistency is too thick, add water one tablespoon at a time until the desired silkiness is reached. Serve warm or chilled.