Creamy Avocado-Tomatillo Sauce
Last week, I was watching a cooking show that mentioned a tomatillo and avocado sauce. They didn’t show how it was made, or list any ingredients… but I wanted some! Then it hit me: usually you see avocados paired with lemon or lime juice. And, since tomatillos are so citrusy in their flavor, why shouldn’t they go perfectly with avocado? Fortunately, my parents brought me more tomatillos from their garden, and avocados from their next door neighbor, so the next day I went about making a quick sauce. It went really well with the Mexican-seasoned chicken breasts and sweet potatoes slices that was grilled for dinner.
2¾ lbs. tomatillos, husks removed
1 bunch cilantro, long stems cut off
½ tsp. onion powder
¼-½ tsp. pink salt
⅛-¼ tsp. black pepper
4 medium avocados, peeled, seed removed
Heat a pot of water on high. When it comes to a boil, put tomatillos in for 5 minutes. Remove with a slotted spoon, and place directly into a food processor. Whiz until tomatillos are completely liquefied. Add cilantro and seasonings. Whiz again till thoroughly incorporated. Add avocado and liquefy. Pour into a serving dish. This sauce is good warm or chilled. Note: This sauce doesn’t darken like guacamole, because of the addition of the tomatillo, even after a couple days in the fridge.
I also think that adding good chicken broth to this sauce to make it into a chilled soup would be quite tasty!
Here’s the how-to:
What is it about avocado green that makes me think about The Brady Bunch?
So what do you think of this sauce? What would you serve it over?
Hey, we can even talk about the Bradys
I’d love to hear from you!