Halve, pit and peel avocado. In a blender container, place half of the avocado. Add tomatillos, cilantro, salt, serrano and 1 cup water; process until smooth.

 

Salsa can be prepared and refrigerated. Serve at room temperature with cut up vegetables or chips or over grilled chicken, fish or seafood.

 

Yields: approximately 2 cups.

 

*Adapted from a recipe by Chef Priscila Satkoff, Salpicon! Restaurant, Chicago.