This is a superb recipe for a fresh green salsa. The avocado gives the dish creaminess, whereas the tomatillo gives the dish tartness. It's the perfect balance.
Tomatillos can be purchased in some speciality stores and online when in season.
I used this recipe as a base, but I made significant changes. I roasted the tomatillos after cutting them in half and putting them face down on a baking pan. I cooked them until the tops were brown and they were soft. I combined them with a ripe avocado, half a bunch of cilantro, salt, lime, and 1/4 of a white onion in the blender. I omitted garlic because I find garlic to overpower the other flavors, even though I usually love garlic. The resulting salsa is amazing!! - 19 Apr 2009 (Review from Allrecipes US | Canada)
WOW! I followed this to a tee. It is much better than those good mexican resturants serve with their chips. It is a keeper. No changes needed. A+ - 07 Jun 2006 (Review from Allrecipes US | Canada)
Instead of using water, try sour cream. It makes it a little richer but also a little thicker. I left out the garlic too as a personal thing. Very good though. And I agree...It's meant to be consumed with chips! - 18 Jun 2008 (Review from Allrecipes US | Canada)