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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.
Photograph by Charles Masters
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By jackie05_891251
houston, TX
on March 29, 2011
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Fantastic!
That's the first comment I get after the first taste of this sauce. Everyone loves it! It's nice to say I made it. I substitute a splash of lime juice for the tomatillo water though. Hot or cold, this dip is great!
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