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Categories: Quick and easy, Sauces and condiments

Cielito Lindo's avocado sauce

Cielito Lindo's avocado sauce
Kirk McKoy / Los Angeles Times

It's hard to walk through Los Angeles’ Olvera Street without making a stop at Cielito Lindo. The restaurant, one of the oldest in the city, has been serving its famous crunchy taquitos since 1934, doused in a thin but spicy ... Read more

Total time: 20 minutes | Makes about 1 quart sauce
Note: Adapted from a recipe by Cielito Lindo in downtown Los Angeles.
  • 1 quart water
  • 3 to 4 fresh yellow chiles (chile güero)
  • 2 cloves garlic
  • 6 tomatillos, husks removed and coarsely chopped
  • Leaves from 1 bunch cilantro, coarsely chopped
  • 1 avocado, coarsely chopped
  • ¾ teaspoon salt, or to taste

Step 1In a heavy-bottom saucepan, combine the water, chiles, garlic, tomatillos and cilantro. Bring the mixture to a simmer, loosely cover, and cook until the chiles and tomatillos are softened, about 5 minutes. Remove from heat.

Step 2Drain, reserving the water, and place the ingredients into a blender. Add the avocado and salt. Carefully blend at low speed, adding water as needed, until the mixture is pureed to form a thin sauce. Taste and adjust the seasoning if desired. The sauce will keep, covered and refrigerated, up to one week.

Each 2 tablespoons:
Calories 14; Protein 0; Carbohydrates 1 gram; Fiber 1 gram; Fat 1 gram; Cholesterol 0; Sugar 1 grams; Sodium 56 mg
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