1–2 jalapenos or serranos, stems removed (remove seeds for less heat, leave in for added spice)
1/2 – 1 garlic clove, minced
handful of cilantro leaves
salt to taste
Optional:
1/2 – 1 avocado, peeled
1–2 teaspoon sugar (or baking soda)
Instructions
Husk and wash tomatillos well to remove acidic, sticky film. Toss all ingredients in food processor or blender. Blend until smooth. Taste, then add any chiles or other ingredients. Add avocado if using and pulse to chop. If the salsa tastes acidic, add sugar or baking soda to neutralize.
Tips: Tomatillos can be found at most supermarkets. When choosing tomatillos, pick smaller ones for sweeter flavor. Also, choose tomatillos that are still filling the husk, rather than being shriveled and loose inside the husk.