Salsa de Tomatillo

There's a hole-in-the-wall Mexican place that Jimmie loves, called Pollo Feliz. Interestingly, they specialize in fried chicken, but also offer tacos, quesadillas, etc. The BEST part of Pollo Feliz is the fresh salsa bar.

Last time we were there, Jimmie got the little old lady to spill the beans on the ingredients in her tomatillo salsa. I created my own version today, which Jimmie says is better than hers. :D

Smart man.

Tomatillo Salsa

1 lb tomatillos (8 or 9)
1 avocado
1 small white onion
3-4 cloves garlic
2 jalapenos (depending on your HOT-i-tude)
1 small bunch cilantro
1 1/4 tsp salt (to taste)
1/4 tsp sugar
3/4 cups water

Combine in blender or food processor. I pureed mine until smooth.

Post-Edits:

#1) This salsa kept well for 2-3 days in the fridge. The acidity in the tomatillos must preserve the avocado. It is much more mild the second day.

#2) If you want pretty green flecks in the salsa, puree everything but the cilantro, then toss it in last and pulse for just a few seconds.