Boil tomatillos and jalapeños for 10 minutes in 2 cups of water.
Drain all water from jalapeños and tomatillos.
Add cilantro, onion, garlic clove, pink salt, garlic powder, boiled jalapeños and tomatillo to blender
blend for 30 seconds.
Add sliced avocados and the juice of 1 lime to blender, blend for
30 seconds to 1 minute until you reach a creamy consistency.
* The acidity in the lime juice will help with preventing the salsa to brown.
* Refrigerate and store in an air tight mason jar for best taste, will last up to two weeks.