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Recipe Name: Avocado-tomatillo Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Ripe avocados, peeled
pitted and chopped
4 Medium-to-large tomatillos*
2 Or more habaneros, minced
seeded or not as you
1 Onion, minced
As many garlic cloves as you
want minced
2 Tablespoon(s) 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" <> on May 01, 1998

Nutrition (calculated from recipe ingredients)
Calories: 796
Calories From Fat: 488
Total Fat: 58.2g
Cholesterol: 0mg
Sodium: 1035mg
Potassium: 3362.1mg
Carbohydrates: 70.3g
Fiber: 39g
Sugar: 18.6g
Protein: 19.7g

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