Tomatillo Avocado Sauce

August 4, 2009

Tomatillo Avocado Sauce

Sara Jones, Tucson CSA

This is a salsa bar standby and is a great taco condiment.  This also makes a great dressing for any type of salad.  The sauce is just the basic salsa verde recipe, with avocado and sour cream added in.  Remember, salsa verde freezes excellently, but the avocado in this recipe won’t freeze well.  If you want to make this sauce in the off-season, freeze salsa verde alone, then defrost when desired, add the avocados and sour cream, and process until smooth.

1/2 pound tomatillos, husked, rinsed
2 green chiles
1/2 to 1 jalapeno
1 onion, chopped
2 garlic cloves
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon fresh lime juice (optional)
1 tablespoon olive oil
1 whole ripe avocado, diced
2 tablespoons sour cream or plain yogurt (optional)

Roast tomatillos and green chiles under the broiler until charred.  Remove skins from chiles (this step is not necessary for the tomatillos).  In a food processor or blender, puree all ingredients until smooth.  Add salt to taste.

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