Ingredients

• 6 tomatillos, husked and rinsed
• 1 jalapeño (optional, for spice)
• 2 ripe avocados
• A handful of fresh cilantro
• 1/2 cup Mexican crema (or sour cream)
• 1 tablespoon minced garlic
• 1 tablespoon chicken bouillon powder
• 1 tablespoon salt (or to taste)
• Juice of 2 limes
• 1/4 white onion, roughly chopped
• About 1 cup boiling water (for boiling tomatillos and jalapeño)

Instructions:

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