This one is a classic in our household. Originally clipped from a newspaper, it’s evolved to be THE dip I bring for parties, potlucks, and mexican nights.
1 white or yellow onion
1 clove garlic (or a tablespoon full of minced. I usually add a bit more, as I love garlic. Again, to taste)
4 tomatillos, with the husks removed
2 jalapenos, stems removed.
2 serrano peppers or 1 habenero (optional–The heat does increase if left for a day or so, use caution with hotter peppers!)
1/2 cup worth cillantro, mostly destemmed (though it doesn’t matter if a few stems get in. They’re just not as flavorful)
1/4 tsp salt
Toss the onion, garlic, salt, and tomatillos into the food processor. Blend a few seconds. Toss in the cillantro, jalapenos, and other peppers if you’re using them, and blend. Add the avocados, and blend JUST a bit more. You don’t want it utter goo, some chunks of avocado in this is VERY good.
Serve with tortilla chips, fajitas, etc.