North Mexican Guacamole Recipe - Cooking Index
|2 tablespoons||30ml||Ripe Haas avocados (large)|
|10||Garlic - smashed but whole|
|2 tablespoons||30ml||Lime juice - additional|
|1/2 cup||8g / 0.3oz||Cilantro - firmly packed w/|
|1 teaspoon||5ml||Fresh jalapeno - minced|
|1 tablespoon||15ml||Onion - minced|
|1/2 cup||118ml||Tomatillos - coarsely chpd|
|Salt and pepper|
|1 lb||454g / 16oz||Tomatillo|
|1/2 lb||227g / 8oz||Red tomatoes - to 1 lb|
|2||Jalapenos - seeded, pith, ribs removed|
|1/2 teaspoon||2.5ml||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, jalapenos, 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.
Courtesy of Chef Bruce Hoerauf at The Night Deposit
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