Tomatillo Guacamole

Begin by placing the tomatillos, onion, garlic, and jalapeno peppers into a saucepan that is heated over medium heat. Next, add enough water to the saucepan so that it covers the ingredients completely. Bring the mixture to a rolling boil, then gradually reduce the heat and let it simmer for 5 to 8 minutes, or until the tomatillos have softened and transformed from a vibrant green color to a more muted yellow-green hue.

Using a slotted spoon, carefully transfer the cooked vegetables from the saucepan to a blender. Make sure not to fill the blender more than halfway full, as you want to leave some space for additional ingredients. To prevent the blender lid from flying open during operation, hold it firmly in place with a folded kitchen towel. Then, start the blender using short pulses to get the mixture moving before leaving it on to puree until smooth, approximately 1 minute.

Once you have achieved the desired consistency, mix in a pinch of salt, some chopped cilantro, and a squeeze of fresh lime juice. Blend the mixture again for just a few seconds to distribute these ingredients evenly.

Now, it's time to add the avocado flesh to the blender. Blend everything together until you have a well-mixed and smooth consistency. Before serving, adjust the seasoning by adding more salt, cilantro, or lime juice as needed to taste.