This salsa is adapted from Spicy Salsas & Moles by Ericka Sanchez and Nicole Presley.  The full recipe makes about 4 cups, and it can be easily halved for a smaller batch.  It is quite tasty and spicy and easily made.  (It was less spicy the second day than when freshly made,  It could be made milder by seeding the serranoes.)  We enjoyed it with chips and as the sauce with carne asado tacos.

½ Tbs. neutral cooking oil

4 serrano chiles, stems removed

12 tomatillos, husks removed and rinsed

¼ white onion in a chunk

3 cloves garlic, peeled

2 large avocados

1 Tbs. fresh lime juice

2 tsp. sea salt

1 bunch fresh cilantro, washed

¾ cup water.

Heat the oil in a large skillet over medium heat.  Add the serranoes, tomatillos, onion, and garlic.

Cook, stirring occasionally for 5-10 minutes, until the onions and garlic have brown spots.  Remove the onions and garlic to a blender with a slotted spoon.  Continue cooking the serranoes and tomatillos another 5-10 minutes until they have char spots on all sides and the tomatillos have darkened.  Transfer them to the blender.

Add the avocadoes, lime juice, salt, cilantro, and water to the blender.  Blend until smooth.