Creamy Tomatillo Sauce

I love Mexican food and one of my favorite sauces is tomatillo. On tacos and burritos to just dipping chips in it, I love the tangy tomatillos, lime and cilantro all mixed to make a yummalicious sauce and salsa! Sometimes I see creamy tomatillo sauces and unfortunately since they contain dairy, I can’t partake. So I figured I’d make my own creamy version at home with avocados and holy guacamole, it’s good! I hope you enjoy slathering it on your Mexican feasts soon!

• 1/4 pound fresh tomatillos
• 1/2 cup finely minced white or yellow onion
• 2-3 garlic cloves, roughly chopped
• 1 teaspoon fresh jalapeño, deseeded and roughly chopped (optional)
• Juice of 1 large lime
• 1/4 cup packed cilantro leaves, finely chopped
• Salt and pepper, to taste
• 2 large ripe avocados
• 1/4 cup packed cilantro leaves, finely chopped
• up to 2 tablespoons water, to thin as necessary

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.

Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before mixing in avocado and remaining cilantro.

In a food processor or a good blender, combine the avocado along with the cooled tomatillo mixture and blend. Add the remaining 1/4 cup cilantro and blend again. Add water to thin out the sauce if desired. Taste and blend in some salt, pepper or add another squeeze of lime if necessary.