Salsa Verde

1 Hass avocado, peeled and sliced

6 tomatillos, husked and finely diced (or 1 can tomatillos, drained and diced)

2 serrano chiles, finely diced

2 tsp. fresh oregano, minced or ½ tsp. dried oregano

dash of ground cumin

4 garlic cloves, minced

½ tsp. salt

juice of ½ lime

Using a fork, mash and stir the avocado, tomatillos, serranos and garlic in a medium sized bowl for several minutes, adding the salt, cumin and oregano as the mixture becomes uniformly creamy. Alternatively, you can use a blender to combine the ingredients. Serve with corn ships, tortillas or burritos.

This recipe makes about 2 ½ cups and will keep for a few days in the refrigerator.