Tomatillo and Avocado Salsa
Eric Anderson

4 tomatillos
1 bunch of cilantro
1 - 2 avocados
3 - 4 cloves of garlic
1 - 2 cups of milk
3 - 4 cut up poblanos/green chiles
Salt to taste

The original recipe:
In a small sauce pan boil tomatillos and garlic in low water until tender. Drain.
In a blender, add tomatillos, garlic, cilantro, milk, and salt.
Blend to a desired consistency. If you want thicker salsa, add less milk, or vice versa.
This salsa can be made without the tomatillos as well.

My comments:

- I do not boil the tomatillos and garlic. I have found that it takes some flavor out. So, I just add it all in the blender at the same time.

- I like to roast my poblanos. I roast them in our iron skillet until many parts are black. When they start popping, that is a good sign. Then place them in a plastic bag and close the bag for about 20 minutes. This will help loosen the skins. After you take the poblanos out of the bag, run cold water over them while you take the skins off.

- I like a hint of lime in mine as well.

- When I make it for just me and Erin, we make sure all the seeds go in the salsa, which adds a little extra spark.