Serves: 5
Total Calories: 29
In a small saucepan, cook the tomatillos in water to cover until they turn pale green and are slightly soft, 5 to 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. Serve within 4 hours for best color.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Avocado and Tomatillo Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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