Tomatillo-Avocado Sauce (Salsa verde con aguacate)
Whether you are using mortar and pestle or a machine, most of the process is the same.
Course Appetizer, Sauce
Cuisine Mexican
Servings 10
Calories 45 kcal
- 2 cloves garlic coarsely chopped
- 1½ teaspoons salt or to taste
- 1 small white onion coarsely chopped
- 2-3 or to taste fresh serrano or jalapeño chiles, coarsely chopped
- 6-8 average-sized tomatillos about ½ pound, husks removed, cut into quarters
- 1 ripe Mexican-type avocado Hass or Fuerte
- 8-10 sprigs cilantro
In a food processor, blender, or heavy mortar, process or pound the garlic and salt to a paste.
Add the onion, chiles, and tomatillos. Either pulse to make a slightly chunky paste or pound and mash the ingredients together as fine as possible.
Scoop out the avocado flesh. For a smooth machine-finished purée, add it to the other ingredients with the cilantro and process very fine. If using the hand method, chop the avocado flesh fine and mash it into the onion-tomatillo mixture; chop the cilantro and stir in. Or for a compromise version, pour the machine-processed onion-tomatillo mixture into a bowl and mix in the chopped avocado flesh along with the cilantro.
Serve as soon as possible, certainly within an hour.
Calories: 45kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 352mgPotassium: 184mgFiber: 2gSugar: 1gVitamin A: 184IUVitamin C: 6mgCalcium: 9mgIron: 1mg
Keyword avocado, tomatillo
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.