Raw tomatillo and avocado salsa

Husk and rinse the tomatillos, cut them roughly into quarters and put them in the blender jar.

Add the serrano chilies and torn cilantro.

Add about a third of a cup of water and blend, starting slow and raising the speed once everything is caught, until slushy but not completely smooth.

Halve the avocado around the pit, remove the pit, scrape the flesh from the skin into the blender.

Blend again until the puree is thickened and homogenous.

Season with salt and taste; adjust chili and cilantro to preference.

Optionally, chop a little white onion fine, rinse it to take away its harshness, and stir in for crunch.