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North mexican guacamole
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads, Mexican, North American, South American |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | TASTE, TVFN | | 2
| large | Ripe Haas avocados | | 1
| cl | Garlic, smashed but whole | | 1/4
| | Lime | | 2
| tbsp | Lime juice, additional | | 1/2
| cup | Cilantro, firmly packed w/ | | | -stems | | 1
| tsp | Fresh jalepeno, minced | | 1
| tbsp | Onion, minced | | 1/2
| cup | Tomatillos, coarsely chpd | | | Salt and pepper | | | TOMATILLO SAUCE | | 1
| lbs | Tomatillo | | 1/2
| lbs | Red tomatoes, to 1 lb | | 2
| | Jalepenos, seeded, pith | | | -ribs removed | | 1/2
| tsp | Cumin, guessed | | | Cilantro, garnish |
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Procedures:
| 1 | This cannot be made any earlier than 1 hr before serving. | | 2 | Halve avocado and leave in shell. | | 3 | Score horizontally and vertically, leaving in shell. | | 4 | Use the lime and rub surface of avocado then rub surface with the garlic. | | 5 | Using fingers, push pulp into a bowl. | | 6 | In sm processor, combine 2t lime juice, cilantro with stems, jalepenos, and onion. | | 7 | Puree. | | 8 | Add to avocado chunks; toss gently with spatula. | | 9 | Mix in tomatillos; season at the last minute with salt and pepper. | | 10 | Tomatillo sauce: puree all. | | 11 | To serve, place guacamole in center of sm plate and spoon sauce around it. | | 12 | Tomato should be just enough to give it a suggestion of red color. |
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