The Bojon Gourmet

0 Roast the poblanos either over an open flame or under the broiler, turning occasionally until the skins are blackened and blistered all over, 5-10 minutes. Let sit until cool enough to handle, then, wearing gloves if your skin is sensitive to capsicum, peel off the skins. Slice the peppers in half and remove the veins and seeds. (If the peppers are very spicy, you can rinse them to remove more of the capsicum, which concentrates in the seeds and veins.) Chop the flesh coarsely.
1 Meanwhile, place the tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 - 10 minutes, until the tomatillos turn a drab green. Drain and let cool slightly.
2 Combine the tomatillos in a food processor or blender with the poblanos (if the peppers are very spicy, you may not want to add all of them), and onion. Blend until smooth, and to release some heat. Let cool for at least 10 minutes, then add the cilantro leaves, the juice of 1 lime, salt and avocado. Puree until smooth. Taste for seasoning, adding more salt, lime juice, or chile to taste. The salsa is prettiest within the first couple days when it is bright green, but will keep in the refrigerator for up to one week.