|2||Ripe avocados; peeled and chopped|
|3||Tomatillos; husked and cleaned, (see NOTE below)|
|2||Habaneros;, (or more) minced|
|1 small||Onion; diced|
|Garlic cloves; As many as you like, minced, I use about 6|
|2 tablespoons||Lime juice; up to 3|
|Salt to taste|
(from Dave deWitt and Nancy Gerlach's "Habanero Cookbook") Put all ingredients except lime juice and salt in a food processor and puree. Add lime juice till desired consistency is achieved (less-ripe avocados make it thicker and chunkier, riper ones make it smoother and runnier). Taste and add salt as desired. Top grilled fish or chicken with sauce and enjoy. Remnants of sauce will keep about 2 days in the fridge.
Also makes a great party dip.
NOTE on tomatillos: if using canned tomatillos, they can be added to the mix directly. If using fresh ones, husk and wash them, then boil in water to cover for about 5-7 minutes, until soft. Run under cold water to cool, quarter, and add with the other ingredients for the puree.
Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@...> on Apr 19, 1999, converted by MM_Buster v2.0l.
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