Servings: 10-12

Ingredients

• 30 tomatillos
• 2 medium avocados
• 1 medium spanish onion, chopped
• 4 large garlic cloves
• 4 serrano chiles, chopped
• 1 cup fresh cilantro
• 1 head romaine lettuce, chopped 
• 1 tbsp salt

Directions

• Bring large pot of water to boil
• Peel tomatillos and add to boiling water
• Cook for 5 minutes and move to ice bath
• Halve tomatillos place in blender
• Add remaining ingredients
• Blend on low until smooth
• Slowly add water to adjust if too thick

Chef’s Notes

Salsa can be made up to two days in advance and refrigerated until ready to serve.