- 2 pounds tomatillos, husked, rinsed, finely chopped (4 1/2 to 5 cups)
- 2 large avocados (about 1 1/3 pounds total), halved, pitted, peeled, finely chopped (about 2 cups)
- 3/4 cup finely chopped red onion
- 3/4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 2 serrano chiles, seeded, minced
- Purchased tortilla chips
- Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
- Serve salsa with tortilla chips.
- Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.