Place jalapeño and tomatillos in a medium saucepan with a lid.

Add water.

Place over medium high heat and bring to a boil. Boil 1 minute. Remove from heat and drain.

Combine jalapeño, tomatillos and salt in a food processor. Purée until smooth. Transfer to a mixing bowl and set aside.

Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.

Pull the two halves of the avocado apart and remove the pit with a spoon.

Use the spoon to scoop the avocado out of the skin.

Dice avocados.

Add avocados to jalapeño mixture. Add onion and cilantro. Blend gently so it remains chunky.

Transfer to a serving bowl. Serve immediately with chips and/or other dippers.