Avocado-Tomatillo Sauce

  • 2 Ripe avocados; peeled, pitted and chopped
  • 4 Medium to large tomatillos*; chopped
  • 2 Habaneros; minced, (seeded or not as you-prefer)
  • 1 Onion; minced
  • As many garlic cloves as you-want; minced
  • 2 Tbsp Lime juice; or to taste
  • Salt to taste
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If using fresh tomatillos, husk them, then boil about 10 min. or until soft in unsalted water. Let cool and chop. If using canned tomatillos, they can be chopped and added directly to the mix.

Combine avocados, chopped tomatillos, habaneros and garlic in a food processor and mix well. Add lime juice and blend until desired consistency is reached. Add salt, taste and adjust if necessary. Depending on the ripeness of the avocados, the juiciness of the tomatillos, and the amount of lime juice added, this sauce can vary from chunky and pale green to quite runny and dark green.

Submitted by: Recipe Group Member