- 6 oz tomatillos (6 or 7), husked and rinsed
- 1/2 small red onion, finely chopped
- 3 to 4 fresh serrano chiles, seeded (optional) and finely chopped
- 1/2 cup finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large California avocados (1 lb total)
- Preheat broiler.
- Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.
- Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.
- Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.