1serrano chili(If you want it spicier add more Serrano chili peppers.)
1teaspoonminced Cilantro(plus 1 TBL for garnish)
½teaspoonlemon juice(freshly squeezed juice is preferred)
½ - 1teaspoonof salt(depending on your taste)
Rinse the tomatillos and chili with water.
Cut your tomatillos into small pieces. Then add your chili, 1 tablespoon of onion, garlic clove, 1 teaspoon of cilantro or the equivalent in leaves, lemon juice, water, and salt into your blender. Blend until smooth.
Taste and add more salt if needed.
Place sauce into your serving dish and add pieces of avocado with the rest of the onion and additional cilantro.
Enjoy with nachos, fajitas, quesadillas, or tacos.
To Make Spicier. Add more Serrano chili peppers.
To Make Less Spicy. Use 1/2 a Serrano chili pepper, or use jalapeños instead because they are not as spicy as the Serrano peppers. For no spicy heat at all, leave out the chili peppers altogether.
To Store Leftover Salsa. Store this salsa in an airtight container in the refrigerator for up to days.