Peel and wash the tomatillos. Wash the serrano peppers and remove the stems.

On a preheated griddle or pan at medium heat, place the tomatillos, serranos and sliced onion on hot surface. This cooking method is called dry roasting. Continue cooking, turning as needed for 20 minutes or until you achieve some blackening and blistering of the ingredients.

After 20 minutes, transfer dry roasted ingredients to blender jar. Remove skins and pits from avocados, add to blender with cilantro, garlic, ½ cup cold water and salt to taste. Blend on high until smooth. If it’s too thick, you could add a little more water. Taste for salt. Cover directly with plastic wrap and chill for a few hours or serve right away. Best if eaten 1-2 days.

This salsa can also be prepared with all raw ingredients.