This relish is a close cousin to guacamole, made tarter and lighter by the inclusion of tomatillos. Their berrylike acidity adds a fresh note that makes the salsa especially good with cheese dishes like queso fundido or quesadillas, as well as on grilled seafood or pork. Doubled or tripled, it can be served just like guacamole, with tortilla chips for scooping. For convenience, the tomatillo seasoning puree can be prepared up to an hour in advance, but the salsa should be finished no more than a few minutes before serving.
Yield: Makes about 1 cup
2 large tomatillos, husked
1/3 cup finely chopped cilantro
1 serrano chile, stemmed and coarsely chopped (seeds and ribs included)
1 green onion, tender top included, trimmed and chopped