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Tomatillo-Avocado Puree

Photo: Greg Dupree; Styling: Missie Neville Crawford

Active time 20 mins
Total time 20 mins

Makes about 3/4 cup

This recipe goes with: Shrimp-and-Chorizo Kebabs


  • 1 1/4 pounds fresh tomatillos, husks removed
  • 1/4 cup extra-virgin olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 ripe avocado, peeled and quartered
  • 1/4 cup fresh lime juice (from 2 large limes)
  • 2 garlic cloves

How to Make It

  1. Preheat grill to high (450°F to 550°F). Toss tomatillos with 1 tablespoon of the oil and 1/2 teaspoon each of the salt and pepper. Grill, uncovered, turning occasionally, until blistered and charred, about 7 minutes. Cool 5 minutes.

  2. Process grilled tomatillos, avocado, lime juice, garlic, and remaining 3 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor until smooth, 2 to 3 minutes.