Tomatillo–Avocado Sauce
By Andrea GearyPublished on April 3, 2023
Time
10 minutes
Yield
Makes about 1 cup
Ingredients
8 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces1 avocado, halved, pitted, and cut into 1-inch pieces1–2 jalapeño chiles, stemmed, seeded, and chopped¼ cup chopped fresh cilantro leaves and stems1 tablespoon lime juice 1 garlic clove, minced¾ teaspoon table salt
Instructions
- Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to serving bowl.
Time
10 minutesYield
Makes about 1 cupIngredients
8 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces
1 avocado, halved, pitted, and cut into 1-inch pieces
1–2 jalapeño chiles, stemmed, seeded, and chopped
¼ cup chopped fresh cilantro leaves and stems
1 tablespoon lime juice
1 garlic clove, minced
¾ teaspoon table salt
Ingredients
8 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces
1 avocado, halved, pitted, and cut into 1-inch pieces
1–2 jalapeño chiles, stemmed, seeded, and chopped
¼ cup chopped fresh cilantro leaves and stems
1 tablespoon lime juice
1 garlic clove, minced
¾ teaspoon table salt
Ingredients
8 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces
1 avocado, halved, pitted, and cut into 1-inch pieces
1–2 jalapeño chiles, stemmed, seeded, and chopped
¼ cup chopped fresh cilantro leaves and stems
1 tablespoon lime juice
1 garlic clove, minced
¾ teaspoon table salt
Why This Recipe Works
A bright and creamy puree of tomatillos, avocado, cilantro, and jalapeños complements the richness of any taco filling, quesadilla, or bowl.
Instructions
- Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to serving bowl.
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