Avocado-tomatillo salsa

Husk the tomatillos and cut them into smallish pieces so they catch in the blender blades.

Roughly chop the chili (serrano here; start with about half a jalapeno if using one) and add with a handful of cilantro.

Add about a third of a cup of water and blend, starting on low and turning it up, to a slushy puree.

Scoop in a ripe avocado, add salt, and puree again until thickened.

Pour into a salsa dish.

Chop about a quarter cup of white onion, rinse in a strainer under very cold water, shake dry, and stir into the salsa rather than blending it.