Tomatillo and Avocado Salsa

Ingredients

• 10 tomatillos
• 3 avocados
• 3 garlic cloves, left in the skin
• 2 Serrano chilies
• 1 jalapeño chili
• 1 small handful of cilantro (coriander)
• Juice of one lime
• Salt to taste

Steps

1. Peel the husks off of the tomatillos and wash the tomatillos well under cold water. Place the tomatillos, garlic, and chilies on a foil-lined baking tray and then place it under a hot grill (broiler) for 7 minutes. Turn everything and place under the grill (broiler) for an additional 7 minutes or so or until charred.
2. Take out of the oven and allow to cool slightly. Then remove the charred skin from the chilies and garlic. It is easier to peel the chilies if you wrap them tightly in a plastic freezer or sandwich bag while still hot for about 10 minutes.
3. Place the garlic, chilies and tomatillos in a blender. Slice the avocados in half and remove the pit. Then scoop out all the meat from the avocados and discard the skin. Retain at least on of the pits if you are not going to be serving this dip immediately.
4. Add the avocado, lime juice and cilantro (coriander) to the other ingredients in the blender and blend until smooth.
5. Pour it all into a serving bowl and season with salt to taste. You might also like to adjust the tartness of the salsa by adding a little more lime juice.
6. Place in the fridge for 30 minutes before serving for best results. If storing longer, place one or two of the avocado pits in the salsa. This will stop it from discolouring. Wrap tightly with clingfilm.
7. If you find that the salsa has discoloured while sitting in the fridge, this is natural. Just whisk it a little with a fork and that bright green colour will return.