This sauce is tangy, creamy, and awesome on nachos. And, it couldn't be any easier -- no cooking, just whizz everything together in a mini chopper or similar. Because it has avocado, it's best served right away -- but the acid from the tomatillos and lime juice will keep it fairly fresh overnight too. Here, it's on nachos with chorizo, black beans, cheddar, and tomatoes from our garden.
Easy Avocado-Tomatillo Sauce (adapted from Cooking Light)
6 oz. fresh tomatillos, husked and rinsed
1/2 avocado
2 T lime juice
Generous pinch of salt
Combine all the ingredients in a mini chopper, food processor, or blender and blend until smooth. Taste and adjust for seasoning.
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