Tomatillo Avocado Sauce
A marriage of guacamole and salsa verde, Avocado Tomatillo Sauce is silky smooth in texture, tangy in flavor, with a bit of spice. It's also quick and easy to prepare. Serve it with grilled shrimp, fish, chicken or pork - or simply as a dip with tortilla chips.
Servings: 10 around 2 cups
Calories: 27kcal
Ingredients
- 6 tomatillos husked, rinsed, dried and coarsely chopped
- 3/4 cup avocado cubed, ripe
- 2 jalapeno around 2 to 3-inches long roasted jalapeño or serrano peppers, seeded and halved – see Notes below
- 2 tablespoons lime juice freshly squeezed
- 1/2 teaspoon granulated sugar
- Kosher salt to taste
- Fresh ground pepper to taste
Instructions
- In a food processor, combine tomatillos, avocado, roasted peppers, lime juice and sugar. Process until very smooth.
- Season to taste with salt and pepper.
- Cover and chill until ready to serve. Bring to room temperature before serving.
Notes
To roast peppers: on a foil-lined baking sheet, arrange raw pepper halves, skin sides up. Broil, 5- to 6-inches from heating element, until skin is charred black. Remove from oven and place in a zip top bag until cooled. Peel and discard skin (don't rinse!); coarsely chop.
Substitute for jalapeño peppers: use roasted green chiles. I usually use a chile that’s around 3 inches long. Add more to taste.
Tip: if the sauce is too tart for your taste, instead of adding more sugar, first try adding more salt, a small amount at a time.
Nutrition
Calories: 27kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 0.2mg