Another green concoction for you! My sister made a sauce like this for me when I visited her last September, and used it to dress a salad topped with grilled london broil. It haunted me, and now I must share it with the world. Steak salad is a perfect summer meal, and this sauce turns it into a sort of deconstructed taco experience. Now that avocados are cheap and ripe and perfect in the store, it’s time to roll out this recipe.
There are lots of ways of controlling the spice here– you can leave the seeds in the chile as I like to do, but you can also grill the chile longer to get it less intense. If you still find the mixture to much of a kick, add some more lime and avocado and puree some more.
You should end up with a tangy, creamy and fluffy sauce, thick enough to dip a chip, but pourable too. I ate this all week long, first on steak salad, then on grilled pork chops (which was kind of amazing, actually), and finally with whatever crackers I could find. It is lighter and less rich than guacamole, but plenty flavorful enough for a dressing. You may not need the water at all, depending on how juicy your tomatillos end of up being after you grill them.
Avocado Tomatillo Sauce
- 5-6 medium tomatillo, cut in half
- 1 jalapeno, stemmed and halved
- 1 large clove of garlic, quartered
- 1 ripe avocados, plus a second just in case
- 1 tablespoon canola oil
- juice of 1-2 limes
- ½ cup cilantro, stemmed
- 1/2 tsp salt, to taste
- 3-4 tablespoons water
- Grill or broil the tomatillos and jalapenos on high heat until charred and softened; allow to cool down. Tomatillos will turn from bright green to a brownish green, and the chiles will blister on the outside skin.
- Combine all ingredients (except the 2nd avocado and lime) in a blender and puree until smooth and creamy, adding water if necessary. Test for spicyness– if too hot, add more avocado and/or lime juice and puree some more.
- Serve over steak, or other grilled meat, or just with tortilla chips.