Chef Geoffrey Zakarian of The Lambs Club in New York shares an unusual recipe for a creamy avocado-based sauce. His new book, My Perfect Pantry, 
comes out in October.


Dana Cowin
July 17, 2014

Chef Geoffrey Zakarian of The Lambs Club in New York shares an unusual recipe for a creamy avocado-based sauce. His new book, My Perfect Pantry, 
comes out in October.


Tomatillo-Avocado Sauce
In a bowl, combine 1 peeled, pitted and diced Hass avocado with 4 husked, rinsed and chopped tomatillos, 1/4 cup minced cilantro, 2 tablespoons minced red onion, 2 tablespoons fresh lime juice and 1 tablespoon seeded, minced jalapeño. 
Mash well to form a chunky sauce. Season with salt. 
Serve with crudités or chips

Related: F&W Star Chef: Geoffrey Zakarian
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