Recipe - North Mexican Guacamole

TASTE, TVFN
2 lg Ripe Haas avocados
1 cl Garlic, smashed but whole
One fourth Lime
2 tablespoon Lime juice, additional
One half cup Cilantro, firmly packed w/
stems
1 teaspoon Fresh jalepeno, minced
1 tablespoon Onion, minced
One half cup Tomatillos, coarsely chpd
Salt and pepper

TOMATILLO SAUCE
1 pound Tomatillo
One half pound Red tomatoes, to 1 lb
2 Jalepenos, seeded, pith,
ribs removed
One half teaspoon Cumin, guessed
Cilantro, garnish

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 small processor, combine 2T lime juice,
cilantro with stems, jalepenos, 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 small plate and spoon sauce around it. Tomato should be just enough
to give it a suggestion of red color.
Posted to MMRecipes Digest V3 #196

Date: Sun, 14 Jul 1996 10:54:48 0400

From: Dan Schamber dansch@haven.ios.com