Tomate Verde Sauce with Avacado

Makes 1 1/2 cups
5 Serrano’s
10 oz tomatillos, husks removed
1 cloves garlic
1 TBS vinegar from pickled chiles
1 pickled chile Serrano, seeds removed
1 tsp salt
1/2 cup coarsely chopped cilantro
1 avocado, peeled, pitted and cubed
1/3 cup finely chopped onion

Place fresh chiles in a sauce pan of boiling water. After 5 minutes, add the tomatillos. After 3 minutes, removed the chiles and tomatillos. Drain. Puree the chiles, tomatillos, garlic, vinegar and pickled chile. Add the salt and cilantro and blend for 2 short cycles. In a bowl combine puree and add avocado and onion.