Cielito Lindo's avocado sauce

Time 20 minutes
Yields Makes about 1 quart sauce
Cielito Lindo’s avocado sauce
(Kirk McKoy / Los Angeles Times)

In a heavy-bottom saucepan, combine the water, chiles, garlic, tomatillos and cilantro. Bring the mixture to a simmer, loosely cover, and cook until the chiles and tomatillos are softened, about 5 minutes. Remove from heat.


Drain, reserving the water, and place the ingredients into a blender. Add the avocado and salt. Carefully blend at low speed, adding water as needed, until the mixture is pureed to form a thin sauce. Taste and adjust the seasoning if desired. The sauce will keep, covered and refrigerated, up to one week.

Adapted from a recipe by Cielito Lindo in downtown Los Angeles.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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