Ingredients 

• 10 tomatillos, husked and cleaned
• 1 white onion, roughly chopped
• 5 garlic cloves, I keep them whole (see note)
• 6 Serrano peppers (add more or less depending on your spice preference) 
• 6 dried chiles de arbor  
• Kosher Salt – a little more than a tablespoon 
• Bunch of Cilantro 
• Juice of one lime
• Avocado 

Directions  

1. Turn the broiler of your oven on.
2. Add tomatillos, onion, garlic cloves, and the Serrano peppers to a baking sheet lined with foil. Broil for 10ish minutes. Watch carefully, I pull the garlic and peppers out about halfway through or cover them with foil so they don’t get too charred.
3. In a small pan, add vegetable oil and the chiles de arbor, and any other dried chilies you’re using, and cook for about 3 minutes. Add about a 1/2 cup – 1 cup of water to allow the chilies to fully cook. Turn off the heat. 
4. Let everything come to room temperature. I like to wrap the tomatillos, onion, garlic and Serranos in the foil so they steam a bit and cook through. 
5. Add the tomatillos, onion, garlic, Serrano peppers, and dried chilies, along with the oil and water) to a blender. Blend and then add the cilantro, lime juice, and a good amount of salt. Blend again. Taste and adjust with more lime juice and/or salt. You can add more water if you want it thinner too. 
6. I then pour out half into a container to store and blend an avocado with the remaining half. You now have a delicious avocado salsa. Adjust any additional seasonings. 
7. Enjoy!

Notes

• I usually leave the skin on the garlic to keep the garlic from burning. If you do leave the skin on just remember to remove it before adding it to the blender.