First thing is to prep the tomatillos. To do that, remove the foreskin, er husk, and completely detach it from the fruit. You’ll notice the tomatilloo is a bit tacky, so you’ll have to wash it well. I recommend a vegetable wash.
NOTE: When buying tomatillos, choose smaller ones as they will be sweeter and more flavorful. The husk or as I like to call it, the foreskin, indicates how fresh the tomatillo is. It should be greenish-brown, tight, and not shriveled or dried out. And the tomatillo should be firm. For storing, leave the husk on and store the fruit in a bag on the counter.
Cut up the tomatillos into equal size pieces and add them to the food processor.
Add in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1 teaspoon of salt. Puree until smooth.
How great does that look?