Ingredients

• 3 to 4 fresh serrano chiles, stemmed
• 2 large garlic cloves, peeled
• 1/2 small red onion, diced
• 1 tablespoon olive oil
• 8 ounces (5 to 6 medium)tomatillos, husked and rinsed
• 1/4 cup cilantro, roughly chopped
• 4 large avocados
• Salt