1 large fresh tomatillo, husk removed and rinsed 1 medium avocado, halved, seeded, peeled, and cut up ¼ cup chopped onion 3 cloves garlic, minced 1 fresh habañero pepper or serrano pepper, seeded and minced* ¼ teaspoon salt
Chipotle Crema
½ cup Mexican crema or sour cream 1 teaspoon minced canned chipotle peppers in adobo sauce
*
Because hot chile peppers, such as habañeros, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
