Salsa de Tomatillo con Aguacate

submitted by dave

This versatile sauce is served with some classic Veracruzan antojitos
(appetizers, snacks). It
also goes well with grilled meats, chicken and fish. The chunky-textured
original was made with
a Mexican stone mortar and pestle. If using a food processor or blender,
adjust the texture to your
liking.

2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)

In a food processor or blender, process the garlic and salt to a paste.
Scrape down the sides if necessary with a rubber spatula; add the onion,
chiles, tomatillos, and cilantro. Process with an on-off motion to make a
slight chunky puree. Scoop out the avocado flesh into the machine and
process to the desired smoothness. Serve within 1 hour (or preferably at
once).

Yield: About 2 1/4 cups


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