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Patio Party

Javier’s Salsa de Aguacate

(Creamy Avocado Sauce)

John Pozdro

My friend Javier Aviles shared this recipe, reminding me that it’s not guacamole, but a traditional avocado salsa from his hometown Luvianos, Mexico. Green tomatillos give a pleasing tartness to this creamy avocado sauce. It’s delicious drizzled over crispy flautas, grilled seafood, steaks, or salads, and it is addictive with chips and margaritas. Spoon it over poblano rajas, sprinkled with pomegranate seeds to celebrate the colors of Mexico’s flag.

4 cloves garlic
1 pound tomatillos (about 18)
4–8 serranos, seeded and stemmed
1/2 teaspoon salt
1/4–1/2 white onion, chopped
4 ripe avocados, peeled and loosely chopped
Juice of 1–2 Mexican limes
1/2 or more cup cilantro, chopped
Chopped green onions 

Mince garlic in a blender. Add tomatillos, serranos, salt, and onion and blend, using short pulses. Set aside. Add avocados to blender, along with small batches of the tomatillo salsa and the lime juice. Do not overprocess. Place in a bowl and sprinkle with lots of finely chopped cilantro and green onions.

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