From Enrique Olvera's kitchen · Pujol, Mexico City
blend · salsa
★ STARRED KITCHENAvocado–Tomatillo Salsa
From an award-winning kitchen
Ratio
LIME JUICE 30
Ingredients
- AVOCADO300 g
- TOMATILLO200 g
- JALAPENO15 g
- CILANTRO20 g
- ONION40 g
- LIME JUICE30 ml
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Mexican chef of Pujol in Mexico City (Michelin / World's 50 Best) and Cosme in New York. Mole Madre and contemporary Mexican tasting menus define his kitchens.
Originally published as Avocado–Tomatillo Salsa.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Damian / Cosme avocado-tomatillo lineage (published as “Avocado–Tomatillo Salsa”). Full citation lives in Provenance.