Recipe: Avocado-tomatillo sauce

Crabcakes with a trio of dipping sauces
Crab cakes with a trio of dipping sauces: Avocado-tomatillo, Gribiche and Piquillo pepper.
(Eric Boyd, Los Angeles Times)

Total time: About 15 minutes

Servings: 10

2 teaspoons kosher salt, divided

4 medium tomatillos, husked

1/2 cup cilantro leaves

1/4 cup coarsely chopped onion

1 to 2 teaspoons seeded, coarsely chopped serrano chile

1 ripe Hass avocado, peeled and cut into large chunks

1 tablespoon freshly squeezed lime juice

1. Bring a small pot of water with 1 teaspoon kosher salt to a boil over high heat. Add the tomatillos and blanch 3 minutes. Drain and set aside until cooled slightly.

2. Combine the tomatillos, cilantro, onion, chile, avocado and lime juice in a blender along with 1 teaspoon kosher salt. Purée until smooth. Serve immediately.

Each serving of 2 tablespoons: 36 calories; 1 gram protein; 3 grams carbohydrates; 2 grams fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 226 mg. sodium.

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