Yield: 4 cups
| Measure | Ingredient |
|---|---|
| 3 | Jalapeno peppers |
| 3 | Tomatillos |
| 1 bunch | Green onions; cut into 1" pieces |
| 2 mediums | Tomatoes; cored and cut into eights |
| 1 medium | Avocado; peeled and cut into 1" pieces |
| 15 | Cilantro sprigs, fresh |
| 4 | Limes, juice of; aprx 1/2 c. |
| ½ cup | Oil, olive |
| 1 teaspoon | Garlic powder |
| 1 teaspoon | Cumin, ground |
| 1 teaspoon | Salt |
| pinch | Sugar |
Place peppers on a baking sheet; broil 3 to 4 inches from heat, turning often with tongs, until blistered on all sides. Immediately place peppers in a plastic bag; fasten securely, and let steam 10 to 15 minutes. Remove peel of each pepper.
Cut a small slit in side of each pepper, and rinse under cold water to remove seeds. (Wear rubber or plastic gloves when rinsing and cutting peppers if you have sensitive skin.) Remove stems from peppers; quarter each pepper, and set aside.
Remove husks from tomatillos. Place tomatillos in a small saucepan; add water to cover. Bring water to a boil; drain. Cut tomatillas into 6 wedges; set aside.
Combine all ingredients in contianer of electric blender (or use food processor fitted with knife blade). Process 10 to 15 seconds or until chopped to desired texture. Chill before serving.
SOURCE: Southern Living Magazine, sometime in 1981.
Typos by Nancy Coleman.