Avocado and Tomatillo Sauce

Submitted by ratherbeswimmin

"Salsa de Aquacate y Tomatillo, in "1,000 Mexican Recipes' by Marge Poore. Veracruz and Yucatan cuisine; spoon over poultry and fish."

 

• Ready In: 50mins
• Ingredients: 8
• Yields: 1 1/2 cups

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.