I want to bathe in this sauce. Eat it with a spoon. Invite it to family get-togethers. Name a child after it.
It was delicious with quesadillas dipped into it and it was dynamite with chips. You could spread it on a sandwich or burger (it would be ridiculously awesome with a BLT). Or, you can thin it out with a little milk and use it as a dressing. Then, you could use it over a great Mexican-style salad. If I can just find out how to make it acceptable for breakfast, my work will be done here.
*For the quesadillas, I spread half of one tortilla with refried black beans and a little grated cheese (cheddar or pepper jack are our favorites), fold it in half to turn it into a sandwich, then cook it in a dry pan over medium heat 4-5 minutes per side, or till golden and crispy.Print
To store, press plastic wrap onto the surface and store in the refrigerator. Sauce will keep about 3 days in the refrigerator.
- 1 small onion, cut into large pieces
- 3 tomatillos, husks removed, cored, and quartered
- 1 jalapeno, seeded and cut in about 8 pieces
- 1 (4oz) green chiles (don’t drain)
- 1 avocado
- juice of 2 limes
- 1/4–1/2c cilantro
- 2 Tbsp plain Greek yogurt, or sour cream*
- olive oil
- Turn on the broiler.
- Toss onion, tomatillo, and jalapeno with a little olive oil. Sprinkle with a pinch of salt. Broil until tender and slightly charred. (I had my oven rack in the center of my oven since I was entertaining Sophie while I worked and I didn’t want to burn anything. I cooked mine about 10 minutes, stirring every few minutes).
- Place onion mixture in a food processor or blender. Add green chiles and blend until fairly smooth. Add avocado, lime juice, cilantro, and Greek yogurt and blend until quite smooth. Taste and add more salt as desired.
- *If using as a dressing, thin out with a little milk to achieve a pourable consistency.
*Dairy free notes: this dip will still be silky and delicious without the yogurt or sour cream. No worries!
Adapted from Elly Says Opa