Best. Sauce. Ever.

I made this sauce for the second time tonight. Matt declared it to be "even better than your tortilla soup" which is high praise in our household. Great on tacos or rellenos, and would probably also be great on enchiladas, or perhaps also just as a dip.

I modified this from several versions I found online. I made it first last summer - in some small way inspired by an avocado sauce we had while at Frontera Grill in Chicago.

Avocado Tomatillo Sauce:
Ingredients:

• 3 to 5 tomatillos (3 if they're big, 5 if they're small).
• Small handful of cilantro (don't bother chopping it)
• 1/4 to 1/3 cup of onion, roughly chopped
• One serrano pepper, seeded and stemmed, then chopped pretty small (in case your blender doesn't chop it enough, you should start with this in smaller pieces)
• 1/2 teaspoon of salt
• 1/4 of a small container of sour cream. I think that's a 1/4 cup.
• 1 large avocado or 2 small ones
• Juice of 1/2 lime
• 1 (or maybe 2) cloves of garlic, roughly chopped (your blender will do the rest)

Process:

1. Remove tomatillo husks and rinse thoroughly (these are so sticky!). Put in a small pan, cover with water, then boil until they first turn a bit brighter green, then turn darker green. Allow to cool a bit, while you cut other ingredients. Then, drain off the water (but don't puncture the tomatillos) and put into the blender.
2. Put all ingredients into the blender and blend until quite smooth.
3. Divide into several of your tiniest storage containers (1/2 cup size are great). Keep one container out for this week, and the rest go into the freezer for later.
   

Tastes great when fresh (and still slightly warm) or also good cold (when unfrozen). A spoonful or two over grilled chicken in hot flour tortillas is most excellent.