Green Sauce With Avocado
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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.
Preparation
- 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
Cooking Notes
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.
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.
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.
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.
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