Raw Tomatillo And Chipotle Salsa Verde

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1 pound tomatillos, husked, rinsed and cut into quarters

1 medium clove garlic, coarsely chopped

2 tablespoons coarsely chopped white onion

Leaves and thin stems from 4 or 5 stems cilantro, coarsely chopped (1/3 cup)

2 tablespoons sauce from canned chipotle peppers en adobo ; plus 1 canned chipotle pepper (optional)

3/4 teaspoon kosher, coarse or sea salt, or more to taste

Flesh from 1 large or 2 small avocados, cut into large dice (optional)

8 ounces queso fresco, cotija or farmers cheese, cut into large dice (optional)

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