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.