Avocado and Tomatillo Sauce |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Salsa de Aquacate y Tomatillo, in 1,000 Mexican Recipes' by Marge Poore. Veracruz and Yucatan cuisine; spoon over poultry and fish. Ingredients:
4 medium tomatillos, husked and rinsed |
1 large ripe avocado, haas variety |
1/4 medium white onion, chopped |
1 serrano chili, chopped with seeds |
1 garlic clove, chopped |
3 tablespoons coarsely chopped fresh cilantro |
2 tablespoons fresh lime juice (to taste) |
1/2 teaspoon salt (to taste) |
Directions:
1. In a small saucepan, cook the tomatillos in water to cover until they turn pale green and are slightly soft, 5-6 minutes.
2. Drain and put them in a food processor.
3. Cut the avocado in half; remove seed; peel and add to the processor along with the remaining ingredients.
4. Process until smooth.
5. Adjust seasoning to taste; serve within 4 hours for best color.
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