1 lb. tomatillos, husks removed
1/2 cup cilantro, chopped
1/2 cup onion, sliced or quartered
1/4 cup pumpkin seeds
1 jalapeno or Serrano pepper
2  Tbsp. lime juice
2 cloves garlic salt, to taste
1 avocado, diced
In a dry cast-iron griddle or skillet, or a comal, toast the pumpkin seeds until they pop. Remove and set aside. In the same griddle, dry-toast the whole tomatillos, garlic, onion, and hot pepper until brown spots appear and they’re all nicely charred. Turn the ingredients so they get charred a little on all sides. The garlic should be removed as soon as it is charred.  In a blender or food processor, process the pumpkin seeds. Then add the tomatillos, onion, garlic, pepper (take the seeds out).  Mixture should be chunky. Remove to a bowl and add the cilantro, lime juice and the diced avocado. Serve warm with grilled fish or marinated tofu, or chill and serve with chips. Great with halibut.
adapted from recipe submitted by member Michele Hangee-Bauer