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Name: Avocado-Tomatillo Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 Medium-to-large tomatillos*;; 1 Onion; minced; Salt to taste; 2 Or more habaneros; minced,; 2 tb Lime juice; or to taste; 2 Ripe avocados; peeled,; As many garlic cloves as you

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INGREDIENTS

4 Medium-to-large tomatillos*;
1 Onion; minced
Salt to taste
2 Or more habaneros; minced,
2 tb Lime juice; or to taste
2 Ripe avocados; peeled,
As many garlic cloves as you

Servings

INSTRUCTIONS

Since there seems to be something of a "green recipe" thread running through the list at the moment, I thought Id submit a favorite of mine. This derives from the "Habanero Cookbook," by Dave DeWitt and Nancy Gerlach, where it was introduced as a sauce for fish. * 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. I prefer the slightly sharper taste of fresh ones if you can get them... 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. Its very good on top of hearty fish like swordfish or tuna, and its great with chicken, but Ive also made it alone as a dip for parties. Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" on May 01, 1998

NOTES

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Avocado-Tomatillo Sauce

4 Medium-to-large tomatillos*;
1 Onion; minced
 Salt to taste
2 Or more habaneros; minced,
2 tb Lime juice; or to taste
2 Ripe avocados; peeled,
 As many garlic cloves as you

Since there seems to be something of a "green recipe" thread running  through the list at the moment, I thought Id submit a favorite of mine.  This derives from the "Habanero Cookbook," by Dave DeWitt and Nancy  Gerlach, where it was introduced as a sauce for fish.    * 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. I prefer the slightly sharper  taste of fresh ones if you can get them...    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. Its very good on top of hearty  fish like swordfish or tuna, and its great with chicken, but Ive also  made it alone as a dip for parties.    Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@protix.com>  on May 01, 1998

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 155mg		5 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.