Avocado-Tomatillo Salsa Verde

Gabriela Cámara

Makes about 2 cups

Ingredients

½ medium avocado

1 romaine lettuce leaf, torn into pieces

1 serrano chile, finely chopped

¼ medium white onion

1 garlic clove, peeled

1 pound tomatillos (about 8), husks removed, rinsed, quartered

½ cup (packed) cilantro leaves with tender stems

Kosher salt

Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt.

Do Ahead: Salsa can be made 2 days ahead. Cover and chill.