North Mexican Guacamole

Recipe Ingredients

2 tablespoons	30ml	Ripe Haas avocados (large)
10		Garlic - smashed but whole
1/4		Lime
2 tablespoons	30ml	Lime juice - additional
1/2 cup	8g / 0.3oz	Cilantro - firmly packed w/
1 teaspoon	5ml	Fresh jalapeno - minced
1 tablespoon	15ml	Onion - minced
1/2 cup	118ml	Tomatillos - coarsely chpd
		Salt and pepper
		Tomatillo Sauce
1 lb	454g / 16oz	Tomatillo
1/2 lb	227g / 8oz	Red tomatoes - to 1 lb
2		Jalapenos - seeded, pith, ribs removed
1/2 teaspoon	2.5ml	Cumin - guessed
		Cilantro - garnish

Recipe Instructions

This cannot be made any earlier than 1 hr before serving. Halve avocado and leave in shell. Score horizontally and vertically, leaving in shell. Use the lime and rub surface of avocado then rub surface with the garlic. Using fingers, push pulp into a bowl.

In sm processor, combine 2T lime juice, cilantro with stems, jalapenos, and onion. Puree. Add to avocado chunks; toss gently with spatula. Mix in tomatillos; season at the last minute with salt and pepper. Tomatillo Sauce: Puree all. To serve, place guacamole in center of sm plate and spoon sauce around it. Tomato should be just enough to give it a suggestion of red color.

Source:
Courtesy of Chef Bruce Hoerauf at The Night Deposit

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