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
Dan's note: this is pretty much guacamole, at least it seems to me. It's good guacamole, though.