Remove the paper wrapper from the tomatillos and cut them into pieces. Pit the avocado and cut it into pieces as well. Season with salt, cayenne pepper and a little lime juice and blend finely in a hand blender.
Finely chop the cilantro, add to the salsa form and mix well repeatedly.
Serve the tomatillo salsa with tortilla chips to the table as an appetizer.
It goes well with: Mexican beer.
Our special tip: The Tomatillo Salsa also goes great with tacos or possibly burritos. The salsa can be stored in the refrigerator for 48 hours.