Green Sauce With Avocado

Ingredients

  • 2 garlic cloves, coarsely chopped
  • 1 ½ teaspoons salt, or to taste
  • 1 small white onion, coarsely chopped
  • 2 fresh serrano or jalapeno chilies, or to taste, stemmed, seeded and coarsely chopped
  • 6 to 8 tomatillos (about 1/2 pound), husks removed, and quartered
  • 1 ripe avocado
  • 8 to 10 cilantro sprigs
  • Nutritional Information
    • Nutritional analysis per serving (20 servings)

      22 calories; 1 gram fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 148 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 2 1/2 cups

Preparation

  1. In a food processor or with mortar and pestle, process or pound the garlic and salt to a paste. Add onion, chilies and tomatillos; pulse in processor or pound to make a slightly chunky paste.
  2. Scoop out the avocado flesh. For a smooth machine-finished puree, add it and the cilantro to the processor and process very fine. To do it by hand, finely chop the avocado and mash it into the onion-tomatillo mixture; stir in cilantro leaves. (For a medium texture, pour the machine-processed onion-tomatillo mixture into a bowl, and mix in the chopped avocado and cilantro.)
  3. Serve immediately as a dip or a sauce with chips or vegetables.

15 minutes

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