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Yucatan Avocado Salsa

This salsa makes a great tortilla chip dip all on its own, or you can use it to dress any grilled or roasted meat, poultry or seafood. Serve with tortillas and plenty of sangria.

2 garlic cloves
1 tsp. salt
1 small onion minced very fine
2 Serrano chiles, minced very fine
1/2 pound tomatillos, husked, rinsed and quartered
1 ripe avocado
3 tbs. fresh chopped cilantro leaves
2 tbs. fresh lime juice

Combine the chiles, onion, salt, garlic, tomatillos and cilantro in a food processor and pulse to puree. Do not over puree. Reserve.

Halve the avocado, remove and discard pit and scoop out the flesh. Discard the skin.

Using a fork, mash the avocado into the pureed sauce with the lime juice.

Season and serve quickly.

Makes a generous 2 cups.