Tomatillo, Cilantro, and Avocado Salsa - Cooking by the Book

Ingredients

• 4 roasted tomatillos, each quartered
• 2 ripe Hass avocados, peeled, pitted, and coarsely chopped
• 1 red onion, diced
• 1 ½ roasted poblano chiles, peeled, seeded, and diced
• ⅓ cup white balsamic vinegar
• Juice of ½ lime
• 1 tablespoon olive oil
• Kosher salt and freshly ground pepper to taste
• 2 tablespoons minced fresh cilantro