Creamy Tomatillo Sauce

From Everyday Food January 2011

3/4 pound tomatillos
1 jalepeno, stem removed
1 medium red or white onion, cut into 1 1/4" pieces
1/2 bunch cilantro
1/2 cup buttermilk
1/2 peeled avocado

In a small sauce pan combine toamtillos and jalepeno and enough water to cover ingredients by 1-inch. Bring to a boil over medium-high. Reduce to a rapid simmer and cook until vegetables are tender, 7 minutes. With a slotted spoon, transfer to a blender and add onion pieces. Puree until smooth. Add cilantro, buttermilk, and avocado. Season with salt; puree until smooth.

Makes 3 1/2 cups. Serve with kebabs, enchiladas, salmon, chicken or salad.