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My mom's salsa verde, like most cooking in our household, is done by estimation and eyeballing, but I'll try my best to relate it here:
8-10 tomatillos, dehusked and washed (it's more or less dependent on the size of the individual tomatillo)
1 serrano pepper (you can use hotter or milder peppers, we just prefer the taste of the serrano), chopped
1/2 avocado, cubed
bunch of cilantro, stems removed
1 lime's worth of lime juice
salt and pepper to taste
Cut the tomatillos into quarters, throw everything in a food processor or blender, and blend until it's the consistency you desire.
Man, I haven't had this in a long time, mostly due to a lack of food processor. I might have to get one before this summer, just so I can make salsa.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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