North mexican guacamole

4 Servings

Ingredients

Quantity Ingredient
2 larges Ripe Haas avocados
1 clove Garlic, smashed but whole
¼ Lime
2 tablespoons Lime juice, additional
½ cup Cilantro, firmly packed w/ stems
1 teaspoon Fresh jalepeno, minced
1 tablespoon Onion, minced
½ cup Tomatillos, coarsely chpd
Salt and pepper
1 pounds Tomatillo
½ pounds Red tomatoes, to 1 lb
2 Jalepenos, seeded, pith, ribs removed
½ teaspoon Cumin, guessed
Cilantro, garnish

Directions

TASTE, TVFN

TOMATILLO SAUCE

This cannot be made any earlier than 1 hr before serving. Halve avocado and leave in shell. Score horizontally and vertically, leaving in shell. Use the lime and rub surface of avocado then rub surface with the garlic. Using fingers, push pulp into a bowl. In sm processor, combine 2T lime juice, cilantro with stems, jalepenos, and onion. Puree. Add to avocado chunks; toss gently with spatula. Mix in tomatillos; season at the last minute with salt and pepper. Tomatillo Sauce: Puree all. To serve, place guacamole in center of sm plate and spoon sauce around it. Tomato should be just enough to give it a suggestion of red color.

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