Title: North Mexican Guacamole
Categories: Chef Dip Appetizer
Yield: 4 Servings
| TASTE, TVFN |
| 2 | lg | Ripe Haas avocados |
| 1 | cl | Garlic, smashed but whole |
| 1/4 | | Lime |
| 2 | tb | Lime juice, additional |
| 1/2 | c | Cilantro, firmly packed w/ stems |
| 1 | ts | Fresh jalepeno, minced |
| 1 | tb | Onion, minced |
| 1/2 | c | Tomatillos, coarsely chpd |
| | | Salt and pepper |
| TOMATILLO SAUCE |
| 1 | lb | Tomatillo |
| 1/2 | lb | Red tomatoes, to 1 lb |
| 2 | | Jalepenos, seeded, pith, ribs removed |
| 1/2 | ts | Cumin, guessed |
| | | Cilantro, garnish |
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.
Date: Sun, 14 Jul 1996 10:54:48 -0400