+
5 (5)

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
  • 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.

Note: Adapted from a recipe by Cielito Lindo in downtown Los Angeles.

HAVE YOU TRIED


Salted caramel bread pudding
Salted caramel bread pudding

Chunky apple pancakes
Chunky apple pancakes

Black beans
Black beans

Sole Provencal
Sole Provencal

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Quick and Easy

Roasted winter strawberries with ice cream
Kale salad with farro, dried fruit and blue cheese
Creamy scrambled eggs with fines herbes
Pan-seared wild salmon steaks with chive vinaigrette