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Yucatan Avocado Salsa

This salsa makes a great tortilla chip dip all on its own, or you can use it to dress any grilled or roasted meat, poultry or seafood. Serve with tortillas and plenty of sangria.
pureed avocado salsa with tomatillos
  • Makes 2 generous cups
  • Prep Time 5 minutes
  • Cook Time 0 minutes


  • 2 garlic cloves
  • 1 tsp. salt
  • 1 small onion minced very fine
  • 2 Serrano chiles, minced very fine
  • 1/2 pound tomatillos, husked, rinsed and quartered
  • 1 ripe avocado
  • 3 tbs. fresh chopped cilantro leaves
  • 2 tbs. fresh lime juice


Combine the chiles, onion, salt, garlic, tomatillos and cilantro in a food processor and pulse to puree. Do not over puree. Reserve.
Halve the avocado, remove and discard pit and scoop out the flesh. Discard the skin.
Using a fork, mash the avocado into the pureed sauce with the lime juice.
Season and serve quickly.

This recipe originally appeared in “Avocado” in the July/August 2006 issue of Experience Life.

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Andrew Zimmern

Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.


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