Yield: 1 servings
|2||Garlic cloves; cut in chunks|
|1½ teaspoon||Salt; or to taste|
|1 small||White onion; coarsely chopped|
|2||Serrano; (or to taste) chilies, stems removed, cut into chunks, up to 3|
|½ pounds||Tomatillos; (6-8 average-sized tomatillos), cut in quarters|
|4||Cilantro sprigs; up to 6|
|1||Ripe Hass or Fuerte avocado|
Makes about 2¼ 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@...> on Jan 09, 1999, converted by MM_Buster v2.0l.