The Pioneer Woman Tasty Kitchen
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Avocado Chile Sauce & Dip

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

As the name implies, this can be used as a sauce and/or dip. It’s thick, cool and creamy, almost like a saucy guacamole. I use two kinds of roasted chiles and roasted tomatillos to give it added depth of flavor.

This is excellent atop fish tacos.

Ingredients

  • 2 whole Tomatillos, Paper Removed
  • 1 whole Large Jalapeno
  • 2 teaspoons Canola Oil
  • 1 teaspoon Kosher Salt
  • 3 whole Small Hass Avocados, Peeled, Seeded And Diced
  • 2 whole Limes, Juiced
  • 1 can (4 Oz. Can) Fire-roasted Green Chiles
  • 1-½ cup Sour Cream
  • 2 teaspoons Garlic Salt

Preparation

Preheat your oven to 450ºF.

Core and quarter the tomatillos.

Quarter the jalapeno lengthwise, remove the seeds, and slice out the membranes. Note: Leave the membranes if you like the added spiciness, or use hotter canned green chiles.

Toss the tomatillos and jalapeno with the canola oil and kosher salt in a small bowl to coat, then pour them on a sheet pan.

Roast the tomatillos and jalepeno in the oven for 20 minutes, then remove and let cool.

Mash the avocado on a cutting board with the side of your knife and put in a medium mixing bowl.

Add the lime juice, green chiles, sour cream, and garlic salt to the bowl.

Dice the cooled tomatillos and jalapeno, add them to the bowl, and stir to combine.

Blend all of the ingredients with a stick blender until smooth. Note: You can certainly use a food processor or blender.

Cover and refrigerate for at least two hours.

Serve and enjoy!

8 Comments

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Taracooks on 2.16.2011

Thanks for your fish taco link! Can’t wait to try this out.

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jackie99 on 2.15.2011

I love anything with tomatillos. I have to give this one a try. Thanks for the recipe!

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CookBakeandDecorate on 2.15.2011

Oh my heavens this looks amazing!!!! Can’t wait to try this my husband is going to love this stuff!

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missinthekitchen on 2.15.2011

This looks killer good!

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katief1002 on 2.15.2011

*sigh* Recipes like this really make me miss our avocado tree. Good thing store bought are almost as good! Can’t wait to try this!

One Review

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Clabbergirl on 2.18.2011

I got impatient and purchased some “ripe” avocados from the store. When I opened them up, they looked as though someone had played baseball with them. I was able to salvage about 1 1/2 avocados worth. I cut the sour cream down to 1 cup and threw in some cilantro and a little cumin. I also used less garlic salt. Blender method works great! My final product was a little too loose because I forgot to reduce amount of lime juice so I left it in a cheesecloth lined strainer over a bowl in the fridge for a couple of hours while it was chillin’. Save! I’m thinking I might even triple the amount of japs and tomatillos next time. Delicious! I’ll be using this for tostadas this weekend. Thank you, Patio Daddio.

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