Cilantro-Lime Chimichurri with Avocados

I have actually written about this sauce before, but it seems to be buried in a post that is hard for some to find. I made the meal featured in this post this weekend and it was again a huge hit. The sauce is absolutely the star of the show. I serve this with chips as an appetizer, add a generous helping of it to rice and then serve as a sauce along with any grilled meat. I think of this sauce as a healthier option to guacamole, which is hard to beat. Since you use less avocados, you get the heart healthy fats without all the calories. I have been doubling the recipe as I find myself always wanting more and using it every way I can!

Cilantro-Lime Chimichurri with Avocados
Forks & Amusement 2009
Makes 1 1/2 cups (This has a decent shelf life, store in an air tight container for up to 3 days)

2 cloves of garlic, roughly chopped
4 husked tomatillos (I could not find them in the market and subbed one 7 oz. can of salsa verde from the Mexican section, normally the market will have them, they look like little green tomatoes with husks)
4 trimmed green onions, roughly chopped
2 cups cilantro, roughly chopped
juice of 2 limes (use more if they are not that juicy)
1 deveined and seeded jalapeno, roughly chopped
1 tablespoon of Green Tabasco sauce
2 tablespoons of white wine vinegar
1 large avocado
2 teaspoons of salt
1/2 teaspoon of pepper
1/2 teaspoon of cumin

Combine ingredients in a food processor, mini chopper or blender and process until it is a smooth sauce. Use the pulse function to make sure everything combines well. Taste the sauce and add what flavors you may want more of. Salt? Smokey Cumin? Lime? Transfer sauce to a serving bowl and enjoy with tortilla chips, serve with rice and/or over grilled meats.


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