Crunchy Tomatillo-Avocado Salsa

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Rick Bayless


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8 ounces (about 4 medium) tomatillos , husked and rinsed

1/2 cup (loosely packed) coarsely chopped cilantro

Hot green chiles to taste (roughly 2 small serranos or 1 small jalapeƱo), stemmed and roughly chopped

1 ripe avocado, pitted, flesh scooped from the skin

1 small white onion, cut into 1/4-inch pieces


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