Spicy avocado–lemongrass sauce

Makes 2 generous cups

1 pound tomatillos, husked

1 to 2 large jalapeños, stemmed

2 large cloves of garlic

1/2 cup tender cilantro leaves and sprigs

1/4 cup fresh mint leaves

1 to 2 tablespoons refrigerated lemongrass purée

1 teaspoon salt

1/4 cup extra-virgin olive oil

1 medium–large ripe

avocado, halved, pitted

Note: I use two jalapeños (about two ounces total) for a sauce that is medium–hot. If you desire less heat, reduce the jalapeños used. If your final sauce is still too hot, simply blend in a bit more avocado and olive oil.


1. Heat broiler to high. Put tomatillos and jalapenos on a foil-lined baking sheet. Broil, six inches from heat source, until browned, about five minutes. Flip tomatillos and turn jalapeños over. Broil until softened and nicely browned, about three minutes. Cool, then refrigerate with the juices until cold or up to several days.

2. Put the chilled tomatillos and their juices, the jalapeños, garlic, cilantro, mint, lemongrass purée and salt into a blender. Add olive oil and process until smooth. Refrigerate, covered, up to a day. (I leave it in the blender jar.)

3. Scoop the avocado flesh into the tomatillo mixture. Blend smooth. Taste, and adjust salt. Refrigerate covered with plastic wrap directly on the surface of the sauce up to a few days.

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