INDIAN RIVER KITCHEN
83
GUACATILLO
Ingredients:
4 cups tomatillos, husks removed and rinsed
1/2 red onion
3 cloves garlic unpeeled
2 jalapeños whole
2 teaspoons sea salt
1/2 teaspoon cumin
1 teaspoon coriander
2 tablespoons olive oil
1 avocado, pitted and sliced
2 tablespoons agave nectar
2 cups cilantro
1/3 cup sour orange juice or lime juice
Instructions:
Heat the oven to 400 degrees.
Scatter the tomatillos, onion, garlic and jalapeños on a
roasting pan. Sprinkle with seasonings, drizzle with olive oil
and toss.
Roast for about 20 minutes, stirring occasionally. Remove
from the oven. Cool in the pan for about 10 minutes.
Add the tomatillos and onions to a blender or food processor.
Peel the garlic and add the cloves to the blender.
Remove the stems of the jalapeños take out seeds if you
want less heat and add those to the blender. Pour in any
remaining juices from the pan. Add the avocado, agave, cilantro,
and sour orange juice. Purée until smooth, scraping
down the sides as needed.
Taste and adjust the salt, sour orange juice and agave to
your taste.
Serve: with homemade tortilla chips or on fish tacos.
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