© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: dave
Servings: About 2 1/4 cups
This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats, chicken and fish. The chunky-textured original was made with a Mexican stone mortar and pestle. If using a food processor or blender, adjust the texture to your liking.
2 garlic cloves, cut in chunks
1 ½ teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 to 3 (or to taste) serrano chiles, stems removed, cut into chunks
½ pound tomatillos (6 to 8 average sized tomatillos), cut into quarters
4 to 6 cilantro sprigs
1 ripe Mexican type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky purée. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).