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Recipes // Spreads // Avocado Tomatillo Mousse

Avocado Tomatillo Mousse

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By Chef Lourdes Castro

Served with tortilla chips, jicama sticks, and pepitas

Makes about 2 cups

Ingredients:

  • 1/2 pound (about 5) tomatillos, husks removed, rinsed, and quartered
  • 1 jalapeños, stemmed and halved
  • 1/2 cup lightly packed fresh cilantro stems and leaves
  • 2 scallions, roots trimmed
  • 1/4 teaspoon salt
  • 1 ripe haas avocado, peeled and seed removed

Tortilla chips

Ingredients:

  • 1 small jicama, peeled and cut into 1/2-inch sticks
  • 1/2 cup pepitas (roasted pumpkin seeds)

Directions:

  1.  Place all mousse ingredients except the avocado in a blender and puree until smooth. 
  2. Add the avocado and puree until well combined.  Place in a small bowl and set aside.

Note:
Set out the mousse and don't worry about the avocado turning brown.  The natural acids found in tomatillos slow the rate of browning of avocados.

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