| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
6 |
Servings |
INGREDIENTS
| 20 |
oz |
Tomatillos; cleaned |
| 2 |
|
Jalapenos; diced |
| 1/4 |
c |
Yellow onion; diced |
| 1 1/2 |
ts |
Garlic; chopped |
| 6 |
tb |
Cilantro; chopped |
| 1 |
ts |
Sugar |
| 2 1/4 |
ts |
Salt |
| 1/4 |
c |
Water; cold |
| 1/4 |
c |
Olive oil |
| 3/4 |
c |
Toasted almonds; sliced |
| 1 |
|
Avocado; peeled and pitted |
INSTRUCTIONS
Boil tomatillos for 10 minutes, strain and chop in food processor. Combine
ingredients 2-8 in a blender and blend thoroughly. Add tomatillos and blend
thoroughly. Heat oil over medium heat. Add sauce and cook for 5 minutes.
Return sauce to blender. Add almonds and avocado and blend thoroughly.
Yield: 6 4oz servings.
Hi! I've been lurking on this list for a few weeks and decided that some of
you may enjoy this sauce. It is good on grilled chicken breasts. It is not
immediately and overwhelmingly hot but has a real nice afterburn. It was
developed by Chef Mickey Donald at Aunt Chilada's Restaurant at Squaw Peak
in Phoenix. BTW, if you are ever in Phoenix, the restaurant you want to
eat at is Los Dos Molinos on South Central.
Karen <karenwe@indirect.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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