From the recipe box of travel writer Carole Terwilliger Meyers.
1 jalapeno pepper (to taste), seeds removed
2 cloves garlic
1 cup loose cilantro leaves (about one handful)
Pulse jalapeno, garlic, and cilantro in food processor until finely minced.
Remove husks from tomatillos and rinse to remove sticky residue. Add to food processor and chop until fine.
1 ripe avocado
juice from 1/2 lime (about 1 Tbl.)
Mash avocado in bowl with lime juice. Stir in tomatillo mixture and chill before serving.
Makes about 1 cup.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)