1 lb tomatillos

1 jalapeno pepper

1 serrano pepper

1 medium-large yellow onion

1/2 cup fresh cilantro, loosely packed (about 1/4 of a bunch)

1 avocado

1 lime, juiced

2 garlic cloves (or 1 teaspoon diced garlic)

1 teaspoon coarse salt

Preheat the broiler. Peel/remove the husk from the tomatillo peppers and chop the tomatillo peppers in half. Scatter tomatillo, jalapeno, and serrano peppers on a baking sheet. Spritz with olive oil and broil until the peppers' skins start to sweat and blister. (About 2 minutes per side. A little bit of char is fine--but you don't want them burnt.)