Avocado tomatillo salsa

Husk about a pound of tomatillos and cut them into smaller pieces; take the tops off four serrano chilies and rough chop them; rough chop a big bunch of cilantro.

Put the tomatillos, chilies and cilantro through a meat grinder at about medium speed.

Chop white onion fairly finely by hand, not in the grinder, which would overwhelm the salsa. Rinse it in a small strainer under very cold water, shake off the excess and add to the salsa.

Cut around the avocado pit, twist the halves apart, remove the pit with the knife, scoop out the flesh, discard any dark bits, dice, and stir in vigorously so some breaks up and makes it slightly creamy.

Season with a little salt and taste.