Tomatillo Avocado Sauce

This is a simple sauce/dip that I made one day when I needed something to go with some crab cakes. I looked in the refrigerator to see what I could come up with and this was the result. Hubby says it should be on hand at all times to put on everything and my Dad just likes to eat it with a spoon!


  • 3 tomatillos, roasted
  • 1 avocado
  • 1 handful cilantro
  • 1/2-1 Serrano (roasted)
  • juice of 3 limes

Start by removing the husks from the tomatillos then roasting the tomatillos and the Serrano pepper on high heat until they are blistered. The unroasted tomatillos will be the color of Granny Smith apples. You can tell they are ready when they start to char and the bright green color starts to fade. If they start to burst open, take them off the heat because you don't want to cook them. 

In a blender add the roasted tomatillos, cilantro, lime juice, avocado and 1/2 of the Serrano. Blend until smooth. We like spicy food, so I leave the seeds in the Serrano, but be careful because their heat tends to vary greatly. You can always add more if it's not spicy enough. If you add too much Serrano (like I did last night!), don't panic. You can always add more of the other ingredients to balance the heat. Now just season with salt and pepper and it's ready. Last night I served the sauce with grilled chicken soft tacos. It's also great just as a dip.

FYI: Whenever I make this sauce, I buy more tomatillos than I need and roast them all at the same time. Then I blend the extras and put them in a container in the refrigerator to use for something else (maybe chicken enchiladas?) later in the week. It's not really any extra work and I'm one step ahead for the next meal. I grilled extra chicken last night too!