Ingredients

The following ingredients have 4 Servings
  • 8 tomatillos (husks removed, rinsed)
  • 1 Serrano peppers (stemmed - or up to 2 )
  • 2 jalapeño peppers (stemmed)
  • 1 unpeeled clove garlic
  • 3 large avocados (pitted and peeled)
  • 1 handful cilantro
  • 1-2 cups water
  • 1 teaspoon salt

Instruction

  • Preheat oven to broil. Roast the tomatillos, serrano peppers, jalapeño peppers, and garlic on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes. Watch carefully to prevent the tomatillos from burning.
  • Place roasted peppers in a plastic bag, close the bag and allow the peppers to steam until the skins loosen, about 10 minutes.
  • While the peppers are cooling off, peel off skin from garlic and discard. After the peppers have steamed, peel skin off and discard.
  • Place in a blender the cooled tomatillos, roasted and peeled peppers, roasted garlic, avocados, cilantro, add water slowly and blend until desired consistency. Season with salt.