avocado Salsa verde

Ingredients

• 5 small tomatillos (or 3 large), husked, rinsed, and quartered
• 1 jalapenio chile, stemmed
• ¼ small white onion, quartered
• ½ of a fresh lime juice
• ½ cup cilantro leaves
• 1 avocado, halved, pitted, and peeled
• Kosher salt and black pepper to taste

Directions

Place tomatillos, chile, cilantro, lime juice and onion in blender, and pulse until vegetables break down and mixture is still slightly chunky. Add avocado, and salt and black pepper, continue to pulse for a few seconds (I prefer chuncky avocado). Pour into a serving bowl, and refrigerate until ready to use.

quick pickled onions for sandwiches, or tacos

Pickled onions:

1 cup white balsamic vinegar
1/4 cup sugar
1 tablespoon salt
1 large red onion sliced thin

In a saucepan, bring the vinegar, sugar and salt to a boil. Remove
from heat and pour over the onion  in a glass bowl. Keep the onion
suspended in the liquid for three hours to pickle.