Ingredients:

• 1 ripe avocado, peeled and pitted

• 5 green tomatoes (tomatillos), husked and rinsed

• 1 jalapeño pepper, stem removed (keep seeds for more heat)

• 1 serrano pepper, stem removed (optional or adjust for spice level)

• 1 garlic clove, peeled

• A small piece of white onion (about 1–2 tablespoons, chopped)

• A handful of fresh cilantro (leaves and tender stems)

• Juice of 1 lime

• ½ cup water (adjust to desired consistency)

• Salt to taste

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Instructions:

1. Cook the tomatillos
   Place the tomatillos in a saucepan, cover with water, and bring to a boil. Let them simmer for 5–7 minutes until soft and pale green. Drain and set aside to cool slightly.

2. Blend the ingredients
   In a blender or food processor, combine the cooked tomatillos, avocado, jalapeño, serrano, garlic, onion, cilantro, lime juice, and ½ cup of water. Blend until smooth and creamy.

3. Season
   Add salt to taste and blend again briefly to mix.

4. Adjust if needed
   If the salsa is too thick, add a little more water. If it's too spicy, blend in a bit more avocado or a splash of lime juice to balance the heat.

5. Chill or serve fresh
   You can serve it right away at room temperature, or refrigerate it for 30 minutes if you prefer it chilled.

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✅ Serving Suggestions:

• Dip with tortilla chips

• Drizzle over tacos, grilled chicken, or roasted veggies

• Spoon onto burrito bowls or nachos

• Perfect as a topping for eggs, quesadillas, or grilled fish

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🌟 Pro Tip: This salsa is best eaten the same day because the avocado can darken over time, even with the lime juice. Store in an airtight container in the fridge for up to 1 day.

Let me know if you want a spicy version, a milder twist, or a variation with yogurt or sour cream!