Best Avocado And Tomatillo Sauce Recipes

Avocado and Tomatillo Sauce image

Provided by ratherbeswimmin

Categories Sauces

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 8

4 medium tomatillos, husked and rinsed
1 large ripe avocado, Haas variety
1/4 medium white onion, chopped
1 serrano chili, chopped with seeds
1 garlic clove, chopped
3 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice (to taste)
1/2 teaspoon salt (to taste)

Steps:

In a small saucepan, cook the tomatillos in water to cover until they turn pale green and are slightly soft, 5-6 minutes.
Drain and put them in a food processor.
Cut the avocado in half; remove seed; peel and add to the processor along with the remaining ingredients.
Process until smooth.
Adjust seasoning to taste; serve within 4 hours for best color.

Nutrition Facts : Calories 455.5, Fat 36.9, SaturatedFat 5.3, Sodium 1184.9, Carbohydrate 35.3, Fiber 19.6, Sugar 8.9, Protein 6.9

Avocado and Tomatillo Sauce image

Number Of Ingredients 8

4 medium tomatillos, husked and rinsed
1 large ripe avocado (Hass variety preferred)
1/4 medium white onion, chopped
1 , serrano chile kimmy, (or more if you like), chopped with seeds
1 clove garlic (medium), chopped
3 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice, or to taste
1/2 teaspoon salt, or to taste

Steps:

In a small saucepan, cook the tomatillos in water to cover until they turn pale green and are slightly soft, 5 to 6 minutes. Drain and put them in a food processor. Cut the avocado in half. Remove seed. Peel and add to the processor along with the remaining ingredients. Process until smooth. Adjust seasoning. Serve within 4 hours for best color. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Sautéed Fish Fillets with Avocado and Tomatillo Sauce image

Number Of Ingredients 7

Avocado and Tomatillo Sauce
4 (6- to 7-ounce) white fish fillets, each about 3/4-inch thick
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 teaspoons olive oil
2 teaspoons unsalted butter
Fresh cilantro or flat-leaf parsley

Steps:

1. Prepare the avocado sauce. Cover and refrigerate. Season the fish lightly with salt and pepper. 2. In a large nonstick skillet, heat the oil and butter over medium-high heat. Cook the fish about 3 to 4 minutes per side, until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot, with the sauce spooned on top. Garnish with cilantro or parsley. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves