- 3/4 pound tomatillos, husks removed
- 1 jalapeno, stem removed
- 1 medium white or red onion, cut into 1 1/4-inch pieces.
- 1/2 bunch cilantro, stems removed
- 1/2 cup buttermilk
- 1/2 peeled avocado
- Coarse salt
- In a small saucepan, combine tomatillos, jalapeno, and enough water to cover ingredients by 1 inch. Bring to a boil over medium-high. Reduce to a rapid simmer and cook until vegetables are tender, 7 minutes. With a slotted spoon, transfer to a blender and add onion. Puree until smooth. Add cilantro, buttermilk, and avocado. Season with coarse salt; puree until smooth.
To store, refrigerate in an airtight container, up to 3 days.