1 to 2 serrano chiles, seeded and minced, or any other medium to hot pepper
2 ripe avocados, peeled and sliced
2 tablespoons chopped fresh cilantro leaves
1 onion, minced
1 lime, juiced
In a large mortar and pestle, grind together the tomatillos, garlic, and seranno chiles until almost paste-like. Alternatively, mash together in a medium-sized bowl. Add sliced avocados and mash, leaving some lumps for a chunkier texture. Add cilantro and onion and combine. Finish by adding lime juice, to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.