- 5.5 cups pepitas, husked
- 4.75 cups tomatillos, husked, halved
- 3.5 cups Avocaods From Mexico, stage 5, largely diced
- 2.33 cups white onion, roughly chopped
- .25 cup jalapeño peppers, cleaned, roughly chopped
- 2.33 cups fresh cilantro, roughly chopped
- 1.25 cups romaine lettuce, roughly chopped
- 2.5 teaspoons garlic, minced
- 5 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 2.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 3.5 cups chicken stock, unsalted
- 3.5 teaspoons kosher salt
- 1 teaspoon fresh lime juice
- In a medium cast iron skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown, about 5 minutes. Transfer to a blender and process until finely ground.
- Place ground pepitas, tomatillos, avocado, onion, jalapeños, cilantro, lettuce, and garlic in the jar of a blender. Puree until smooth.
- Heat oil in a medium saucepan over medium-high heat until shimmering. Add ground cumin & coriander and cook for 30 seconds, or until fragrant. Add in pureed avocado paste and cook, stirring constantly, until thickened almost to the consistency of tomato paste, about 5 minutes.
- Stir in chicken broth and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove sauce from heat and finish with kosher salt and remaining lime juice.
- Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating before use.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!