Tomatillo y almendra sauce

Yield: 6 Servings

Measure Ingredient
20 ounces Tomatillos; cleaned
2 Jalapenos; diced
¼ cup Yellow onion; diced
1½ teaspoon Garlic; chopped
6 tablespoons Cilantro; chopped
1 teaspoon Sugar
2¼ teaspoon Salt
¼ cup Water; cold
¼ cup Olive oil
¾ cup Toasted almonds; sliced
1 Avocado; peeled and pitted

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@...>


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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