Of all the cities I have lived in, San Francisco probably makes the best sandwiches. It is pretty difficult to find a place that will serve you a bad sandwich. Even a mediocre sandwich here would surpass the best sandwiches of let’s say, “other major US cities”. I don’t know why this is the case. Maybe because there is so much competition or maybe sandwich makers here take greater pride in their bread slash filling creations. Whatever it is, I find that they all seem to use a secret sauce to make it a unique experience. Today I have created a secret sauce that I think you should try.
If you’re planning on starting up a sandwich shop slash stand in the coming months, I recommend using this as your secret sauce. Sure, you can claim it as your own, but we all know you got it from me…um, er, I mean Marcus Samuelsson. In New American Table, Marcus has simply titled it as Avocado Mayo. I’m sorry, Marcus. This is not a mayo. This is a secret sauce, which is no longer secret. I used this sauce to boost the appeal factor of a Cajun-spiced red snapper sandwich which blew my head clean off. Give it a try avocado aficionados.
- ¼ cup extra virgin olive oil
- 3 garlic cloves, minced
- 4 jalapeno chilies seeds and ribs removed coarsely chopped
- 1 red onion, finely chopped
- 2 shallots finely chopped
- 2 tomatillos finely chopped
- Juice of 3 limes
- 2 avocados halved, peeled and pitted and cut into ¼ inch cubes
- 2 cilantro sprigs
- 2 tablespoons sherry vinegar
- Heat the olive oil in a medium sauté pan over medium heat. Add the garlic, half the jalapenos, onion and shallots and sauté until the shallots are softened, about 4 minutes.
- Add the tomatillos and sauté until softened, another 3 minutes.
- Transfer to blender with the lime juice, avocados, cilantro, vinegar, the remaining jalapenos and 2 tablespoons of water and puree until smooth. Season with salt.
Serving suggestion: Serve slathered on your face and on your favorite sandwich.