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Ingredients

• 5 tomatillos, husked and quartered
• 2 serrano or jalapeño chiles, seeded
• 1 cup water
• 1 shallot, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 ripe avocado, coarsely chopped
• 1 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1/2 cup butter, cut into small pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Description

This Recipe Goes With Gulf Snapper With Avocado-Tomatillo Sauce

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