Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish. 
Ingredients
- 8 medium tomatillos, husked and rinsed
- 2 medium jalapeño chiles
- 1/2 cup mild vegetable oil, such as canola, plus extra for brushing
- 1 dash Salt and freshly ground black pepper
- 1/4 cup fresh lime juice
- 2 tbsp honey
- 4 medium ripe Hass avocados, halved, pitted, peeled, and diced
- 1 small onion, chopped
- 1/4 cup chopped fresh cilantro leaves
Servings: cups
Instructions
- Heat your grill to high.
- Brush the tomatillos and chiles with oil and season all over with salt and pepper. Grill the tomatillos and chiles, turning, until blackened on all sides. Remove from the grill and coarsely chop the tomatillos. Stem, seed and chop the chiles.
- Combine the tomatillos, chiles, lime juice, and honey in a blender and blend until smooth. With the motor running, gradually pour in the oil and blend until emulsified. Transfer to a bowl and fold in the avocados, onion, and cilantro. Season to taste with salt and pepper.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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