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Avocado-Tomatillo Sauce

Monday, 26 May 2008


Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.


At a glance
Chile peppers
Cooking Method
Heat Level
2 cups
  • 8 tomatillos, husked and rinsed

  • 2  jalapeño chiles

  • 1/2 cup mild vegetable oil, such as canola, plus extra for brushing

  • Salt and freshly ground black pepper

  • 1/4 cup fresh lime juice

  • 2 tablespoons honey

  • 4 ripe Hass avocados, halved, pitted, peeled, and cut into

  • 1/2-inch dice

  • 1 small onion, chopped

  • 1/4 cup chopped fresh cilantro leaves


Heat your grill to high.

Brush the tomatillos and chiles with oil and season all over with salt and pepper. Grill the tomatillos and chiles, turning, until blackened on all sides. Remove from the grill and coarsely chop the tomatillos. Stem, seed and chop the chiles.

Combine the tomatillos, chiles, lime juice, and honey in a blender

and blend until smooth. With the motor running, gradually pour in the oil and blend until emulsified. Transfer to a bowl and fold in the avocados, onion, and cilantro. Season to taste with salt and pepper.


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