Scale

1 Tablespoon canola oil

2–3 medium tomatillos, cut in half

1/2 medium to large jalapeno

1/4 cup white onion, cut into large chunks

1 Tablespoon lime juice

1/2 teaspoon salt

2 haas avocados

1/4 cup fresh cilantro

Cilantro for garnish

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In a small-medium skillet, saute tomatillos, jalapeno, and onion in 1 T canola oil over medium heat

When the tomatillos, onion and jalapeno start to get soft and have golden brown edges, remove from heat

In a high powered blender or food processor, add all ingredients and pulse until smooth

Garnish with extra cilantro