Avocado and Tomatillo Salsa

Recipe from: Bon Appetit, May 2003
Servings: About 2 1/2 cups

<i>Serve this salsa with </i>enfrijoladas<i>, or as a dip wth tortillas.</i>

2 cups coarsely chopped, rinsed, and husked tomatillos
2 medium serrano chiles with seeds, minced
2 large avocados, halved, peeled, pitted and diced
3/4 cup chopped white onion
1/2 cup chopped fresh cilantro
3 tbs fresh lime juice

Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (<i>Can be made 4 hours ahead. Cover and chill.</i>)