Instructions: In a mortar and pestle or food processor, grind together tomatillos, garlic, jalapenos to taste and cilantro to make chunky salsa. Do not overmix. (Use 1 jalapeno for mild salsa, 2 for medium and 3 for hot.) Add salt to taste.
Pit and peel avocados and slice into thin strips. Crumble cheese into large chunks. Gently add avocados and cheese to salsa. (Or cut cheese into wedges and serve with avocado slices alongside salsa.) Serve with 3 tortillas each and eat taco-style.
Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.
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