Spicy Salsa Verde sauce
2 Cups chopped peeled tomatillos (about 5)
2 avocados, halved, seeded and peeled
1/2 cup chopped onion (1 medium)
1 cup snipped fresh cilantro
1 jalapeno Chile pepper, stemmed seeded and cut up
1/2 cup water
1/3 cup lime juice
1/2 tsp sugar
1/4 tsp salt
In a food processor combine tomatillos, avocados, onion, cilantro, and chile pepper. Cover and pulse with several pulses of on and off turns until all ingredients are finely chipped. Transfer mixture to a medium bowl.
Stir in water, lime juice sugar, and salt. Cover and chill at least 2 hours. Salsa keeps in the refrigerator for up to 3 days.