Green Sauce With Avocado
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2½ cups
- 2garlic cloves, coarsely chopped
- 1½teaspoons salt, or to taste
- 1small white onion, coarsely chopped
- 2fresh serrano or jalapeño chilies, or to taste, stemmed, seeded and coarsely chopped
- 6 to 8tomatillos (about ½ pound), husks removed, and quartered
- 1ripe avocado
- 8 to 10cilantro sprigs.
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
89 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 2 grams protein; 257 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a food processor or with mortar and pestle, process or pound the garlic and salt to a paste. Add onion, chilies and tomatillos; pulse in processor, or pound to make a slightly chunky paste.
- Step 2
Scoop out the avocado flesh. For a smooth, machine-finished purée, add it and the cilantro to the processor, and process very fine. To do it by hand, finely chop the avocado, and mash it into the onion-tomatillo mixture; stir in cilantro leaves. (For a medium texture, pour the machine-processed onion-tomatillo mixture into a bowl, and mix in the chopped avocado and cilantro.)
- Step 3
Serve immediately as a dip or a sauce with chips or vegetables.
Private Notes
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Cooking Notes
Lou Stover
Wonderful fresh salsa. Brings out the tomatillo flavor. Very different. We liked it so much we almost ate all of it before our Chili Relleno meal.
bistro35priscilla
Followed "medium texture" approach. Simple. Quick and easy to make. A different alternative to salsa. Not as enjoyed by guests as my homemade fresh Pico de Gallo.
Lou Stover
Wonderful fresh salsa. Brings out the tomatillo flavor. Very different. We liked it so much we almost ate all of it before our Chili Relleno meal.
bistro35priscilla
Followed "medium texture" approach. Simple. Quick and easy to make. A different alternative to salsa. Not as enjoyed by guests as my homemade fresh Pico de Gallo.
Private notes are only visible to you.
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