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Avocado-Tomatillo Sauce

Yield Makes 2 1/2 cups


  • 5 tomatillos, husked and quartered
  • 2 serrano or jalapeño chiles, seeded
  • 1 cup water
  • 1 shallot, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 ripe avocado, coarsely chopped
  • 1 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/2 cup butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Combine tomatillos and next 4 ingredients in a saucepan. Bring to a boil, reduce heat, and simmer about 30 minutes.

  2. Pour mixture through a wire-mesh strainer into a container, reserving 1/2 cup liquid. Place tomatillo mixture and reserved liquid in a blender. Add avocado, cilantro, and lime juice; process until smooth. Transfer to a saucepan, and heat until warm. Gradually whisk in butter, salt, and pepper until well blended.