6 fresh tomatillos, husked, or one 12-ounce can with cup liquid
Sea salt
2 fresh serrano or jalapeño chiles, roughly chopped
1/2 white onion, cut in small chunks
2 firm but ripe avocados, peeled and pitted
1/2 up coarsely chopped cilantro leaves
Garnish: leaves from 1 cilantro spring, chopped

Think of this avocado salsa as just a thinner version of guacamole and you will have no problem deciding how to use it. Serve as a dip with tortilla chips or crunchy wedges of jicama. Put a spoonful of this gutsy salsa over Skillet Potatoes with Green Chiles and Onions, on an omelet, or use it to liven up a hamburger. For a special treat, warm the salsa over low heat and pour over grilled meat or chicken.

If using the fresh tomatillos, rinse and place with the chiles into a small saucepan of lightly salted boiling water.
Simmer over medium-low heat until the chiles are tender and the tomatillos change color, about 10 minutes.
Drain, but reserve 1/4 cup of the liquid.
Skip this step if using canned tomatillos.
Place the tomatillos with their liquid, chiles, and onions into a blender or food processor and blend until smooth.
Add the avocado pulp, cilantro, and about 1/2 teaspoon salt and process briefly.
The texture should remain rather coarse.
Taste and adjust the seasonings.
Serve immediately with a few cilantro leaves sprinkled on the surface or cover with plastic wrap, pressed directly on the salsa, and use in the next hour if possible.
Yield: 2 cups.