| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot09 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Finely-diced white onion |
| 6 |
|
Serrano chiles – (6 to 8); stemmed, seeded |
|
|
If desired; and finely chopped |
| 1 |
bn |
Cilantro; leaves only, finely chopped |
| 1 |
ts |
Salt |
| 16 |
md |
Tomatillos; roasted |
| 6 |
lg |
Avocados -; (abt 3 lbs) |
| 1/4 |
c |
Finely-chopped shallots; for garnish |
| 1/2 |
bn |
Cilantro; leaves only, for garnish |
INSTRUCTIONS
In a large bowl, combine the onion, chiles, cilantro, and salt. Add the
roasted tomatillos a few at a time, mashing and grinding the skin as finely
as possible with a fork or a pestle. Cut the avocados in half and remove
the pits (reserve 3 of the pits). Scoop out the flesh and mash it roughly
into the mixture, turning it over from the bottom so that the seasonings
are well distributed. The guacamole should not be smooth, it should have
some texture. Nestle the reserved pits back into the mixture and scatter
the shallots and cilantro leaves over the top. Serve immediately. This
recipe yields 1 quart of guacamole.
Comments: To roast a tomatillo, place the whole fruit (with the husk still
on) onto a hot griddle or dry cast-iron skillet. Roast, turning
occasionally,until the fruit is fairly soft and the skin is lightly
charred. Use as directed, including the skin.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6260 broadcast 04-21-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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