Remove the husk from the tomatillos and wash to get the sticky stuff off them.
Place the tomatillos and two serrano peppers in a pot. Add the water.
Allow the water to come to a boil and then cook until the tomatillos turn a darker green (approx 5 min). Do not over boil or you will end up with broken, mushy tomatillos.
Remove from water and put in blender.
Add fresh cilantro, salt to taste, a garlic clove or frozen cube, one whole avocado and two heaping tablespoons of crema Mexicana (or sour cream).
Blend and adjust salt and/or cream based on your preference.
Makes about 4 cups of sauce which keeps very well in the refrigerator.
This recipe makes about 4 cups of sauce. I used 1/2 cup as a serving for macros.