Tomatillo & Avocado Salsa

This salsa can be refrigerated in an airtight container for up to 2 days. It’s also tasty on pork tacos or with quesadillas.

• 1 medium tomatillo, husked, washed, and coarsely chopped
• 1 Tbs. thinly sliced scallion
• 1/2 tsp. chopped garlic
• 1/2 tsp. seeded and minced serrano chile; more to taste
• 1 large ripe avocado, pitted, peeled, and coarsely chopped
• Kosher salt and freshly ground black pepper

Put the tomatillo, scallion, garlic, and serrano chile in a food processor and whirl until finely chopped, about 15 seconds. Add the avocado and pulse until just combined. The salsa should be chunky. Season to taste with salt, pepper, and more chile.