2tbspfresh cilantro or coriander leaves - washed and dried
1small clove of garlic
1jalapeno pepper - optional
Salt and Pepper to taste
Instructions
Remove the husks, or calyx, from the tomatillos, and rinse under warm water to remove any sticky residue from the outside of the skin.
There are two options to char the tomatillos (and jalapeno, if using). We are aiming for black blisters on the skin of the tomatillo.
On the grill: place the tomatillos on a hot grill and char on all sides. Depending on temperature, this could take 4-8 minutes per side.
In the oven under the broiler: Place the tomatillos on an broiler proof pan and place under the broiler for approx. 8 minutes per side.
Remove the tomatillos (and jalapeno, if using) from the heat and allow to sit at room temperature, til cool to the touch.
Halve the avocado and carefully remove the pit. Using a small paring knife, score a cross hatch pattern into the avocado. Be careful not to puncture the skin of the avocado and cut your hand.
Scoop out the avocado into a medium sized bowl.
Roughly chop the cilantro/coriander and add to the bowl.
Finely mince the garlic and add to the bowl.
Roughly chop the tomatillos (and jalapeno, if using) and add to the bowl also. Stir the salsa very well.
Taste and season the salsa with salt and pepper, if desired.
Serve with your favorite chips, or use as a topping on lean proteins and vegetables.