is it an aioli sauce?

Why can't it be all three of those? There's a local grill near me that serves a portbello sandwich with a spicy guacamole aioli.

Maybe someone with knowledge of southwestern cuisine can identify that sauce with a name, but it's what came to mind mind reading about it.

One would really have to taste it to tell. I have made purees from yogurt and cilantro, it could be sour cream and (cilantro, jalapeno, tomatillo, guacamole, poblando, etc. etc.) Good luck!

Has it ever occured to you to just ask? At the restaurant, I mean. You'd be surprised at how often such places are forthcoming. And if they refuse to tell you, you're not worse off than you were.

my guess is that it is a spicy green salsa of jalapenos, cilantro, tomatillos that they add to mexican crema (sour cream). maybe avacado as well, but it would not be part of the salsa itself. ky's right...why not just call and ask them or ask when you're in next. mexicans not only love to share their food, but their recipes as well. 

joey

Quote:

Originally Posted by KYHeirloomer 

Has it ever occured to you to just ask? At the restaurant, I mean. You'd be surprised at how often such places are forthcoming. And if they refuse to tell you, you're not worse off than you were.

well with allergies and such, isn't it almost a customer's right to know?

It most likley has a combination of toamtillos, jalapeno & cilantro. Could have avocado too. I make it regularly with 25% avocado for mexican specials.

Obviously, I have no idea what's in your restaurant's salsa because I've never tasted it and your description doesn't contain enough clues for me to even speculate.  

There's a salsa, characteristic of the region, which one of our favorite restaurants makes and which we like quite a bit.  Whether or not it's anything like the one you want is anyone's guess.  It contains avocado, lime juice, water (just a splash), serrano, and a tiny bit of cilantro, combined in a blender and pureed. There's enough liquid that the salsa is light and somewhere between creamy and frothy rather than chunky or substantial.  

If I were making it, I'd pass it through a sieve to make it silkier.  But that's me.  I might also replace some of the lime juice with rice vinegar.  Japanese rice vinegar and avocado are a magic combination.  Go figure.

Buena suerte,

BDL