Tomatillo Avocado Sauce

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Tomatillo avocado sauce

(Makes 2 cups)

 

This sauce has many uses....top enchiladas, burritos, tacos, etc...or use as a

dip.

 

10 oz. tomatillos (peel off husks)

1 clove garlic

1 T. minced onion

1/2 tsp. minced serrano chiles

1/2 cup chopped cilantro (about a half bunch)

1 1/2 tsp. kosher salt (or 3/4 tsp. table salt)

1 large Haas avocado, ripe, but not mushy

3 oz. cold water

 

In a medium sauce pan, bring a quart of water to boil, add the tomatillos and

cook for 4 minutes; the tomatillos will change color from bright green to

greenish yellow. Drain and put in a container of cool water. When cooled, put

the tomatillos, garlic, onion and chile in a blender and purée; add the cilantro

and continue to purée. Add the chopped avocado; purée a little more, adding the

water, slowly, to create a sauce-like consistency. Add the salt, purée a bit

more and adjust seasoning.

 

Store, covered and refrigerated, in a nonreactive container; it will keep for 4

to 5 days.