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.


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Yield: About 2-1/4 cups
Prep Time: 30 mins
Total Time: 30 mins
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Ingredients
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    1   
    firm Hass avocado, quartered, pitted, and skin left on for grilling; remove skin when blending
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    small onion, quartered
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    tomatillos, husked, cored, and halved
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    4   
    peeled garlic cloves
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    jalapeno, stemmed, seeded, and quartered
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    poblano chile, stemmed, seeded, and quartered
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    1/4  cup 
    cilantro leaves
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    1/4  cup 
    water
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    2   tablespoons 
    fresh lime juice

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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