Avocado Orange Juice Salsa

Roughly chop the tomatillos into bite-sized pieces, discarding the husks and stems. Seed the jalapeño chiles and mince them finely to control the heat level.

Combine the chopped tomatillos and minced jalapeños in a medium bowl. Add the lime juice and orange juice, stirring gently to distribute the citrus evenly.

Season the mixture with sea salt and black pepper, tasting and adjusting as needed for balance between acidity and heat.

Peel the avocados and remove the seed, then cut the flesh into ½-inch cubes or roughly chop depending on desired texture.

Gently fold the avocado into the tomatillo mixture using a rubber spatula, being careful not to break up the avocado pieces. Mix until just combined.

Serve immediately while the salsa is fresh and the avocado is at its creamiest, or refrigerate for up to 1 hour before serving.