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Salsa de Aguacate y Tomatillo

Avocado and Tomatillo Sauce Smooth, creamy avocado sauce combined with tomatillos is another form of guacamole that I've had in Veracruz and Yucatán. Serve as a table sauce to spoon over poultry, fish, or whatever you like.
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Ingredients

  • Makes about 11⁄2 cups
  • 4 medium tomatillos husked and rinsed
  • 1 large ripe avocado Hass variety preferred
  • 1 ⁄4 medium white onion chopped
  • 1 serrano chile or more if you like, chopped with seeds
  • 1 medium garlic clove chopped
  • 3 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice or to taste
  • 1 ⁄2 teaspoon salt or to taste

Instructions

  • In a small saucepan, cook the tomatillos in water to cover until they turn pale green and are slightly soft, 5 to 6 minutes.
  • Drain and put them in a food processor.
  • Cut the avocado in half.
  • Remove seed.
  • Peel and add to the processor along with the remaining ingredients.
  • Process until smooth.
  • Adjust seasoning.
  • Serve within 4 hours for best color.
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Course; Sauce
Cuisine; Mexican