Adapted from Gourmet Magazine August 2000
6 oz tomatillos (6 or 7), husked and rinsed
1/2 small red onion, finely chopped
3 to 4 fresh serrano chiles, seeded (optional) and finely chopped
1/2 c. finely chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
2 large California avocados (1 lb total)
Broil tomatillos in a shallow baking pan 4 inches from heat for 7-10 minutes or until tops are charred. Flip tomatillos and char other side.
Mix together onion, chiles, cilantro, salt and pepper in a serving bowl. Add charred tomatillos and mash to form a coarse paste.
Pit and peel avocados, add to mixture and mash until incorporated.