-1 or 2 fresh Jalapeños, stems removed, and chiles halved and seeded
-1/2 medium white onion, peeled
-1 garlic clove, peeled
-1 tomatillo, papery skin removed
-1 avocado, peeled and cut into chunks
-1 tablespoon lime juice or more
-1/3 cup loosely packed cilantro leaves, chopped
-1/2 teaspoon salt or more
-In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
-In a blender, whirl the vegetables with 1/4 cup water until blended but still chunky. Add avocado and lime juice; pulse until blended. Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.