The green tomatillo has a bright sharp flavor akin to that of green plums or rhubarbs. In the winter months, when it’s sometimes hard to get fresh red tomatoes, I use tomatillos, which are available all year. This sauce makes the ideal cool counterpart to spicy salsas. The unusual addition of ice keeps the cilantro green when pureed with the other ingredients.
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
In a large saucepan, add the tomatillos, onion, cilantro, garlic, chiles, lime juice, salt, and the 4 cups water. Bring to a boil over medium-high heat and boil just until the tomatillos and chiles are blanched, about 5 minutes.
Step 2
Pour off half of the cooking liquid and add the ice and avocado. Transfer the mixture to the jar of a blender and puree until smooth. Serve this sauce cold. You can prepare it up to 2 days ahead, stored in the refrigerator.
