Here is an adapted recipe from Sunset Magazine that gives a twist to the classic tomatillo sauce. We make this sauce more traditional with important modifications.
1/2 pound tomatillos, husked and washed --tomatillos are soapy so wash them well!
1 large poblano pepper
2 medium serrano chiles (more or less depending on heat of chiles)
1/2 ripe avocado, peeled
2 tablespoons coarsely chopped cilantro
1 garlic clove
1 tablespoon fresh lime juice
3/4 teaspoon sea salt
Heat a comal or flat pan griddle and set the washed tomatillos, onion, poblano, and serranos on it. Let them char and turn them occasionally to get as many sides as you can, 12 to 15 minutes; as vegetables are done, transfer to a bowl. Cover vegetables with a plate or foil and let stand about 5 minutes. Pulse all ingredients in a food until coarsely puréed. Scrape into a bowl. Season to taste with salt. Check our beautiful video below for original recipe.