TEXAS TOMATILLO AVOCADO SAUCE
Uniquely delicious. A must-have for any party, luncheon, dinner, or snack! A mean green creamy, delectable sauce! Great for dipping or on your favorite tacos or fajitas.
Provided by LisaAnnEaster
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
- Refrigerate blended sauce until flavors meld, at least 4 hours.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 14.6 g, Cholesterol 12.5 mg, Fat 21.3 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 295.9 mg, Sugar 3.1 g
AVOCADO AND ROASTED TOMATILLO SALSA
I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer
Time 25m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 7
Steps:
- Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
- Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
- Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams
AVOCADO TOMATILLO SALSA
This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g
CREAMY TOMATILLO AVOCADO SAUCE
A mashup of two Mexican staples - salsa verde and guacamole - this fiery green sauce will bring your favorite savory dishes to life.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 4 husked and rinsed tomatillos in a pot of water, 5 minutes. Puree 1/2 cup chopped cilantro, 1/2 cup chopped white onion, 1 chopped jalapeno and a splash of the tomatillo cooking water in a blender. Drain the tomatillos, add to the blender and pulse. Add 2 chopped avocados and 1 teaspoon kosher salt and pulse. Season with more salt to taste.
AVOCADO AND TOMATILLO SAUCE
Salsa de Aquacate y Tomatillo, in "1,000 Mexican Recipes' by Marge Poore. Veracruz and Yucatan cuisine; spoon over poultry and fish.
Provided by ratherbeswimmin
Categories Sauces
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 8
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-TOMATILLO TACO TRUCK SAUCE
Ms. Gutierrez writes: "This is perhaps the most popular avocado sauce used by taco truck vendors in Mexico. A little sour and very creamy, it's used to top everything from totopos (fried tortilla chips) to tacos and chilaquiles. The acidity of the tomatillos keeps the avocado fresh and vibrantly green for up to three days, if refrigerated." Adapted from "Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina" by Sandra A. Gutierrez.
Provided by gailanng
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In food processor or blender, put tomatillos, chiles, cilantro, onions and water; blend until smooth. Add avocado flesh; blend until smooth.
- Transfer sauce to serving bowl; season with lime juice, salt, and pepper.
AVOCADO-TOMATILLO TACO TRUCK SAUCE
This is perhaps the most popular avocado sauce used by taco truck vendors in Mexico. A little sour and very creamy, it's used to top everything from totopos (fried tortilla chips) to tacos and chilaquiles. The acidity of the tomatillos keeps the avocado fresh and vibrantly green for up to three days, if properly refrigerated. You can put it in a squirt bottle or spoon it directly onto your food. This recipe has a spicy kick, so if you desire a milder flavor, seed and devein the chiles. My daughter Nikki, who doesn't care much for avocados, eats this sauce by the spoonful. Try saying the name of this sauce quickly and you'll see how catchy it is.
Provided by Charmian Christie
Time 10m
Number Of Ingredients 8
Steps:
- In a blender, combine the tomatillos, chiles, cilantro, onions, and water; blend until smooth. Slice the avocado in half and remove and discard the pit. Scoop out the flesh of the avocado and add it to the blender; blend until smooth. Transfer the sauce to a large bowl; season with lime juice, salt, and pepper.
AVOCADO AND TOMATILLO SALAD WITH CROUTONS
Steps:
- Cut bread, with crusts, into 3/4-inch cubes. In a frying pan, heat 2 tablespoons olive oil and add bread cubes shaking to lightly coat. Sprinkle with salt and fresh ground pepper to taste, reduce heat to medium low and toast croutons shaking occasionally for 15 minutes. Remove from heat and cool to room temperature. Dice the avocados in 3/4-inch cubes, place in a bowl. Cut cherry tomatoes in half, add to avocados along with cilantro leaves. In a blender or mini chopper, place tomatillos, lime juice, vinegar, the remaining 2 tablespoons olive oil, salt, black pepper and blend well to make dressing. Lightly toss avocados, tomatoes and cilantro with dressing and when almost mixed add croutons, continue tossing until evenly mixed. Serve salad immediately on lettuce lined plates with sliced scallions sprinkled on top.
AVOCADO AND TOMATILLO SALSA
Provided by Luis Miguel López Alanís
Categories Condiment/Spread Sauce Food Processor No-Cook Super Bowl Quick & Easy Avocado Hot Pepper Tomatillo Cilantro Bon Appétit Mexico
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).
AVOCADO AND TOMATILLO SALSA
Steps:
- Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.
- Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.
More about "avocado and tomatillo sauce food"
CREAMY TOMATILLO AVOCADO SALSA VERDE RECIPE - WHOLESOME YUM
From wholesomeyum.com
5/5 (33)Calories 62 per servingCategory Appetizer
- Arrange the tomatillos, jalapeno, and garlic in a single layer on the baking sheet. Drizzle with olive oil. Roast for about 10 minutes, until tomatillos are browned on the bottom. Flip and roast for 5 to 10 more minutes, until tomatillos are soft, browned on the bottom again, and skins are puckered.
- Once cooled, transfer the tomatillos, jalapeno (remove the stem first!), and garlic into a food processor. Add the avocado, cilantro, onion, lime juice, and sea salt. Pulse until you reach desired consistency.
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From chowhound.com
4.5/5 (4)Total Time 15 minsCategory Appetizer, SnackCalories 106 per serving
- Place all of the ingredients except the avocado in a blender and blend until very smooth, about 1 minute.
- Serve immediately or place a sheet of plastic wrap directly on the surface of the guacamole and refrigerate for up to 2 hours. (The plastic wrap will keep the surface of the guacamole from turning brown.).
AVOCADO-AND-ROASTED-TOMATILLO SALSA RECIPE - FOOD & …
From foodandwine.com
5/5 Total Time 30 minsServings 12.25
- Preheat the oven to 425°. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and leek with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.
- Add the avocados, cilantro, sugar, cumin and 1/2 cup of water and puree until smooth. Add the onion, oregano and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.
CREAMY TOMATILLO AVOCADO SAUCE - BRAND NEW VEGAN
From brandnewvegan.com
5/5 (1)Category Sauce
- Cover a baking tray with aluminum foil and a sheet of parchment paper (makes clean up a lot easier)
- Remove husks from tomatillos and rinse well. Cut the tomatillos in half and place them on the baking sheet, cut side down
- Remove stem and seeds from jalapenos and poblano and cut in half lengthwise, then place them on the baking sheet – also cut side down
AVOCADO-TOMATILLO SALSA VERDE RECIPE - BON APPéTIT
From bonappetit.com
5/5 (4)Estimated Reading Time 30 secsServings 2
- Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt.
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5/5 (2)Total Time 10 minsCategory Side DishCalories 83 per serving
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From selfproclaimedfoodie.com
5/5 (9)Total Time 15 minsCategory AppetizerCalories 81 per serving
- In saucepan, fill water to 2 inches and boil. Add husked tomatillos and jalapeno. Cover and steam for 5-7 minutes.
- Add tomatillos, jalapeno, and 2 tablespoons of the cooking liquid to a food processor or blender. Add avocado, garlic, cilantro and salt. Blend until smooth. Add more cooking liquid to thin salsa, if desired.
- Cool to room temperature to serve, or store in refrigerator up to two days. Best if served same day.
AVOCADO-TOMATILLO SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 2.5
- Combine tomatillos and next 4 ingredients in a saucepan. Bring to a boil, reduce heat, and simmer about 30 minutes.
- Pour mixture through a wire-mesh strainer into a container, reserving 1/2 cup liquid. Place tomatillo mixture and reserved liquid in a blender. Add avocado, cilantro, and lime juice; process until smooth. Transfer to a saucepan, and heat until warm. Gradually whisk in butter, salt, and pepper until well blended.
CREAMY TOMATILLO AVOCADO SALSA - MUY BUENO COOKBOOK
From muybuenocookbook.com
Ratings 7Calories 267 per servingCategory Appetizer, Condiment, Side Dish
- Preheat oven to broil. Roast the tomatillos, serrano peppers, jalapeño peppers, and garlic on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes. Watch carefully to prevent the tomatillos from burning.
- Place roasted peppers in a plastic bag, close the bag and allow the peppers to steam until the skins loosen, about 10 minutes.
- While the peppers are cooling off, peel off skin from garlic and discard. After the peppers have steamed, peel skin off and discard.
- Place in a blender the cooled tomatillos, roasted and peeled peppers, roasted garlic, avocados, cilantro, water, and salt. Blend until creamy.
TOMATILLO AVOCADO SAUCE | A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
Cuisine SouthwesternCategory SaucesServings 2Total Time 10 mins
- In a food processor, combine tomatillos, avocado, roasted peppers, lime juice and sugar. Process until very smooth.
AVOCADO-TOMATILLO SAUCE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 10Estimated Reading Time 7 minsCategory VEGETARIAN, CONDIMENTSTotal Time 15 mins
- Bring a small pot of water with 1 teaspoon kosher salt to a boil over high heat. Add the tomatillos and blanch 3 minutes. Drain and set aside until cooled slightly.
- Combine the tomatillos, cilantro, onion, chile, avocado and lime juice in a blender along with 1 teaspoon kosher salt. Puree until smooth. Serve immediately.
AVOCADO TOMATILLO SALSA RECIPE - HOW TO MAKE AVOCADO ...
From honest-food.net
4.8/5 (6)Total Time 45 minsCategory Appetizer, Condiment, SauceCalories 287 per serving
- Preheat the oven to 425°F as you are husking the tomatillos and chopping the other ingredients. Don't mess with the avocados just yet.
- When the oven is hot, put the halved tomatillos and the chiles on a baking sheet and roast until the tomatillos have some blackening, and the chile skins are well blackened on all sides. The tomatillos may take less time than the chiles. If you want roasted garlic, add this with the chiles and tomatillos and remove when partially blackened. All this should take about 20 minutes or so.
- ALTERNATE METHOD: You can char the chiles directly on a gas flame or grill. I prefer this method, but it involves constantly moving the chiles to evenly blacken.
- When things are well charred, put the tomatillos in a blender, peel the garlic and put the cloves in the blender, and remove the skin, stem and seeds of the chiles and put the chiles in the blender, too. Add the cilantro, green onions and avocado to the blender, along with some salt and about 1 tablespoon of lime juice. (NOTE: If you like raw garlic, you can skip the roasting step and just add a peeled clove right to the blender.)
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From eatingbirdfood.com
4.4/5 (30)Calories 75 per servingCategory Salad Dressing
- Remove husk from tomatillos and rinse to remove any sticky residue. Bring water to boil in a pot, add tomatillos and boil for 4-5 minutes. Remove from boiling water, rinse with cold water and allow to cool for a few minutes.
- Add cooled tomatillos, avocado, garlic, jalapeño, salt, white balsamic vinegar and lime juice into a high-powered blender or food processor and blend until everything is incorporated and dressing is relatively smooth. Add cilantro leaves and process a few seconds more.
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From onionringsandthings.com
4.6/5 (18)Total Time 20 minsCategory AppetizerCalories 72 per serving
- In a saucepan, combine tomatillos, jalapenos and enough water to cover. Bring to a boil for about 7 to 10 minutes or until softened. With a slotted spoon, remove from water.
- In a blender, combine tomatillos, jalapenos, onions, garlic, cilantro, lime juice, and salt. Process for about 30 to 40 seconds or until coarsely blended.
- Cut avocados in half and discard pit. Using a spoon, scoop flesh. Add to tomatillo sauce and continue to pulse for another 30 to 40 seconds or until desired consistency is reached.
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