1 1/2 pounds
tomatillos, peeled (you may want to get a few extra, as you may find that a few are a little beat up under the skin) and halved
4
large jalapeños, tops removed and sliced in half, roughly seeded
4
large serrano chiles, tops removed and sliced in half, roughly seeded
1
medium yellow onion, peeled and roughly chopped into eighths
3
cloves garlic
2 tablespoons
good quality extra-virgin olive oil
1 tablespoon
ground cumin
1/4 teaspoon
sea salt (I prefer fine pink sea salt, but use whatever you like best), or to taste
2
large, ripe Haas avocados, halved and pitted removed
1
tightly packed cup cilantro, stems removed