avocado-tomatillo sauce

1 Servings
Ripe avocados; peeled, pitted and chopped
Medium-to-large tomatillos*; chopped
Or more habaneros; minced, (seeded or not as you prefer)
Onion; minced
  As many garlic cloves as you want; minced
2 tablespoons Lime juice; or to taste
  Salt to taste

Since there seems to be something of a "green recipe" thread running through the list at the moment, I thought I'd 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. It's very good on top of hearty fish like swordfish or tuna, and it's great with chicken, but I've also made it alone as a dip for parties.

Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@...> on May 01, 1998

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