This is easily one of my most popular recipes. A ripe avocado and some fresh tomatillos are all you need to make this ridiculously delicious salsa. You can use this sauce on just about anything, including your finger. I recommend adding the jalapeño incrementally if you want a milder version.
Pull the husks off the tomatillos and give them a good rinse. Cut the stems out of the tomatillos if you want.
Roast the tomatillos in the oven for 10-15 minutes or until they start to turn army green.
Add tomatillos to a blender or food processor along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of the jalapeño.
Pulse blend and taste for heat level.
If you want more spice, add more jalapeño (either ¼ or ½ more).
Once happy with the heat level, add the avocado to the blender and combine well.
Add salt to taste; serve immediately.
As described in the instructions, I always recommend adding the jalapeno pepper incrementally the first few times you make this sauce. This gives you a good idea of your preferred heat level. If you are sensitive to spicy foods you can start by adding ¼ of the jalapeno at first and tasting for heat level.
If you are using canned tomatillos, don't bother roasting them. It doesn't have the same effect on tomatillos that have been resting in liquid.
Using the cilantro stems is common in Mexico. I typically twist off the thicker, bottom portion of the stems but keep the upper portion of the stem that connects the leaves.