A creamy salsa, brightened with fresh mint and chiles.

Makes about 1 quart

8 ripe tomatillos 

4 jalapeño or serrano peppers, stem removed, chopped

1 cup fresh cilantro, roughly chopped

1 cup fresh mint, roughly chopped

Juice of 8 limes

1 medium onion, roughly chopped

10 cloves garlic, peeled and smashed

4 large, ripe avocados, peeled

Salt to tast

Combine all ingredients in a food processor and puree until mostly smooth but with some texture, adding water a tablespoon at a time if too thick. Season to taste with salt. Keep refrigerated until serving.