Creamy Green Chile and Avocado Sauce

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.

Recipe from Food & Wine
Creamy Green Chile and Avocado Sauce
Quentin Bacon
YIELD
About 2-1/4 cups
PREP TIME
30 mins
TOTAL TIME
30 mins
Ingredients
  • 1 firm Hass avocado, quartered, pitted, and skin left on for grilling; remove skin when blending
  • 1 small onion, quartered
  • 2 tomatillos, husked, cored, and halved
  • 4 peeled garlic cloves
  • 1 jalapeno, stemmed, seeded, and quartered
  • 1 poblano chile, stemmed, seeded, and quartered
  • 1/4 cup cilantro leaves
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
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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.
MAKE AHEAD
1. 
The sauce can be refrigerated in an airtight container for up to 2 days.
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