Roasted Tomatillos-Avocado Sauce

Roasted Squash and Pulled Pork Tacos

Heading into the farmers market Saturday morning had us battling construction detours and crowds of hungry shoppers. More than one vendor warned me that the freeze was coming that night and it was likely the last time this season I’d see fresh tomatillos, peppers, herbs, tomatoes, etc. The tables loaded with summer’s colorful end called to the hoarder in me, and I lugged home heavy bags.

An impulsive blend of both summer's and autumn's best, fresh salsa and tomatillos-avocado sauce became a natural match to roasted squash, peppers, and chilies. We added pulled pork and quick-pickled red onions and Anaheim peppers then rolled the whole thing up in tasty warm tortillas (shredded white Wisconsin cheddar pushed this creation over the top). Delicious.

This sauce is inspired by a Rick Bayless recipe.  I don't measure anything, but taste until it is a nice balance of spicy, tart, and creamy.  This guacamole alternative stays pretty green even when refrigerated for a few days.

Roasted Tomatillos-Avocado Sauce
7 tomatillos, halved and roasted or grilled (add olive oil to prevent sticking)
1-3 green chilies, roasted or grilled to a nice char (remove skin)
Avocado
Large handful of cilantro
Green or white onion
1-2 garlic cloves
Lime juice
Olive oil
Salt, pepper

Throw everything in a blender and pulse.  Should be the texture of thick aioli.