Avocado-Tomatillo Sauce

1 lb fresh tomatillos 2 avocados, peeled & seeded 2-3 garlic cloves 2½ cups loosely packed fresh cilantro 3 cups loosely packed fresh spinach 3 ½ cups loosely packed fresh parsley ½¾ teaspoon salt or to taste 1 4.5 oz can green chiles drained juice of 2 limes-about 2 Tbsp

-Remove and discard tomatillo husks, wash tomatillos. Note: tomatillos are naturally "sticky" when handled after removing husks. Place in saucepan, cover with water, cook over medium heat for 5 mins. Remove from heat; cover and let stand 15 mins. Drain and set aside. -In food processor, process garlic and olive oil (2 Tbsp) until smooth, stopping occasionally to scrape down sides. Remove mixture, set aside. -Add tomatillos & remaining ingredients to processor bowl; process until smooth, stopping occasionally to scrape down sides. -Add garlic mixture slowly through food chute with processor running; process until smooth. Serve on pasta, grilled chicken or fish, any mexican dish you like or with chips as a delicious dip.