Put the tomatillos, jalapeños, onion and garlic in a small saucepan, cover with water, then put on the stovetop. Bring to a boil and cook until the tomatillos are tender and become yellow-green, about 10 min.
Remove from the heat, discard the water, and set aside to cool slightly.
Transfer the ingredients to a blender or food processor, and pulse until coarsely chopped.
Add the cilantro and pulse on 'low' until smooth.
Heat the oil in a pan over moderate heat. Add the salsa and simmer a few minutes, stirring occasionally, until thickened. Season to taste with salt, then serve.
For less spiciness, reduce the amount of jalapeño, or mix in a few avocado slices.
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