| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Veracruz |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Garlic cloves; cut in chunks |
| 1 1/2 |
ts |
Salt; or to taste |
| 1 |
sm |
White onion; coarsely chopped |
| 2 |
|
Serrano; (or to taste) chilies, stems removed, cut into chunks, up to 3 |
| 1/2 |
lb |
Tomatillos; (6-8 average-sized tomatillos), cut in quarters |
| 4 |
|
Cilantro sprigs; up to 6 |
| 1 |
|
Ripe Hass or Fuerte avocado |
INSTRUCTIONS
Makes about 2 1/4 cups
The recipe for this sauce is from Zarela Martinez' soon-to-be published
book on Veracruz cooking. It can be used with tortilla chips, like
guacamole. It also goes well with grilled meats, chicken and fish. The
chunky textured original is made with a Mexican stone mortar and pestle,
but you can use a food processor, adjusting the texture, from chunky to
smooth, to your liking.
In a molcajete (lava stone mortar and pestle), mash the garlic and salt to
a paste. Scrape down the sides if necessary with a rubber spatula; add the
onion and chilies and mash with the pestle. Add the tomatillos and cilantro
and mash to make a slightly chunky puree. Scoop out the avocado flesh into
the mortar and mash to the desired smoothness. Serve within 1 hour (or
preferably at once).
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Jan 09,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“The real God: don’t settle for substitutes”