- 2-3 Large Avocados
- 3 Cloves garlic, peeled
- 1/2 onion, halved again
- 4-7 Chile Peppers*
- 3-4 Limes, quartered and juiced
- Salt to taste
- Water as necessary
*The number of peppers depends on howyou want it. I prefer about 7 . Remember, it’s a hot with avocado, not !
In a small pan, roast thepeppers over medium-high heat. Turn them occasionally so all sides are a bit blackend. Remove from heat and pour water over the to soak/soften a few minutes. You may choose to remove the skins, but I think the roasted skins add nice flavor. Remove seeds, and /or veins if you don’t want it too spic; otherwise, remove the stems and set the whole roasted aside.
Cut the avocados in half and remove and save the pits. Scoop the avocado from its skins into a blender. Add the garlic, onion, roastedpeppers, and lime juice. Blend until smooth. It should be pretty thick at this point. Add salt to taste and some water and blend again. It’s , so it should be neither too thick not too runny. Keep adding a bit of water until you get the desired consistency for your taste.
Store in an airthight container with the avocado pits added at the end. This will help prevent thefrom darkening in color or turning brownish.
You can top anything with this– Carne Asada, Tacos, Tortas, Quesadillas or Tostadas. Adding a little sour cream to the combo will temper the spice a bit.
Posted by Lindsay