Tomatillo-Avocado Sauce

Name: Tomatillo-Avocado Sauce
Yield: makes 4 cups
Ingredients: 1 pound tomatillos, husked and rinsed; 1 small white onion, chopped; Leaves from 1 bunch cilantro; 2 cloves garlic; 2 serrano chiles, stemmed; 2 tablespoons fresh lime juice; 1 tablespoon kosher salt; 4 cups water; 1 1/4 cups ice; 1 large avocado, peeled, pitted, and cut into chunks

January 26, 2012

The green tomatillo has a bright sharp flavor akin to that of green plums or rhubarbs. In the winter months, when it’s sometimes hard to get fresh red tomatoes, I use tomatillos, which are available all year. This sauce makes the ideal cool counterpart to spicy salsas. The unusual addition of ice keeps the cilantro green when pureed with the other ingredients.

Recipe notes

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