This recipe fell under the Latin-fusion category of the cookbook. I made it for a Halloween party and was intrigued by the creaminess of the avocados and the pop of the jalepeno. Salsa de Aguacate y Tomatilla adapted from Muy Bueno: Three Generations of Authentic Mexican Flavors by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza 10 tomatillos, husked and rinsed 1 jalepeno pepper 1 whole onion, peeled and quartered 3 avocados handful of cilantro 1 C water freshly ground salt to taste Roast the tomatillos, pepper, and onion in a 350 degree oven until the tomatillos are soft and the onion is wilted. In batches, blend the tomatillos, pepper, onion, and avocados in a blender with water. Season to taste with freshly ground salt. *Update 3/8/2013: Added to Katherine Martinelli's Avocado Linky Party .*