Salsa:
28 oz can tomatillos, drained (794g)
1 ripe avocado, peeled and pit removed
1–2 chile serrano, sliced
Salt to taste
Garnish:
2 tbsp. queso fresco, crumbled (20g)
1 radish, chopped
Chopped cilantro
Place the tomatillos in a mixing bowl. Add the avocado and chile serrano. Blend until smooth. Salt until taste.
Pour the salsa into a bowl and garnish with queso fresco, chopped radishes and chopped cilantro.