Creamy Green Chile and Avocado Sauce
Recipe from
Food & Wine
When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.
Servings:
Makes about 2 1/4 cups
Prep Time:
30 mins
Total Time:
30 mins
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Ingredients
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1firm Hass avocado, quartered, pitted, and skin left on for grilling; remove skin when blendingsee savings
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1small onion, quarteredsee savings
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2tomatillos, husked, cored, and halvedsee savings
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4peeled garlic clovessee savings
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1jalapeno, stemmed, seeded, and quarteredsee savings
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1poblano chile, stemmed, seeded, and quarteredsee savings
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1/4 cupcilantro leavessee savings
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1/4 cupwatersee savings
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2 tablespoonsfresh lime juicesee savings
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Directions
1.
Thread the avocado, onion, tomatillos, garlic, jalapeno, and chile onto skewers. Brush the kebabs with oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes; let cool slightly. Remove the ingredients from the skewers and transfer them to a blender.
2.
Add the cilantro, water, and lime juice. Puree until smooth and season with salt.
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