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Thursday, February 19, 2009

Friday is For Fiesta-Rosted Tomatillo Guacamole

Enter the current Giveaway from Dorothy's Aprons Here. I am extending this giveaway for an additional week too!!! So more time for folks to get on the sewing wagon for this one.

So, I was abducted by my husband and children at 8 am yesterday morning for a "daycation" to Pismo Beach, California. We packed up the tents, sleeping bags, dump trucks, motorcycle, and all the other junk, and then drove until we hit clam town. Here's the proof:

A spectacular sunset!

We arrived home Thursday evening and getting back on track I have the following recipe for you to drool over. Go ahead and make it this weekend. I totally give you permission.

Admittedly, this recipe comes from Sunset magazine, but I make it ALL THE TIME, so I feel like I own it. I make it frequently because it is insanely good.

I could eat an entire bowl but my jeans shout at me, "NO, DON'T DO IT! I listen for the most part, but I have to pass this on to all you ladies out there anyway. And for the record...I have altered the recipe to suit my tastes better, so maybe I'm not cheating as much as you think. Basically less avocado by proportions.

Ingredients
3 fresh JalapeƱos, stems removed, and chiles halved and seeded
1 medium white onion, peeled and sliced into 1/2 inch sections (like you would for hamburgers)
2-3 garlic clove, peeled
3-4 large tomatillos, papery skin removed, cut in half
2-3 avocados, peeled and cut into chunks
At least 1 tablespoon lime juice (1 or 2 limes)
1/3 cup loosely packed cilantro leaves, chopped finely
At least 1/2 teaspoon salt

Preparation

In a large, un-oiled frying pan over medium heat, pan-roast the JalapeƱos, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total. Basically until softened and pierced easily with a fork.

In a blender or food processor, whirl the vegetables until blended but still chunky.

Add avocado and lime juice; pulse until blended.

Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.

Nutritional Information

I am just not going to tell you since you don't really want to know...Just grab a chip and dip it!

10 Goddesses Have Spoken:

mrscravitz said...

Ummmm! Yummy! I will have to make me some of this! Sounds very very very good!

Rosa Yorke said...

This one looks so yummy! If I get around to making it this weekend, I'll let you know exactly how yummy! Cheers, Rosa

Terri said...

This recipe is evil and it must be stopped. So, I shall make a large bowl of it and eat...er, BEAT it into submission! :)

Thanks for posting it!

DiPaola Momma said...

One of the MANY dowsides of being a displaced Calfornian is the staggering lack of fresh Tomatillos!!! I guess I'll be driving into the Equadorian Bario in DC in search of good ones! I miss Pismo in early Nov. that's when the waves are best up that way.. not that I could get my fat tail on a surf board anymore these days...but whoa back in the day I'd give Gidget a serious run for her money!! Happy Friday Mommacita!!!!!! (I'm a big ! happy today eh?)

Suzi said...

Have to say it is one of my favorite dips!

sandy said...

The sunset is fabulous. Love some of these aprons you've pictured here. Some sure take me back.

Stop in for a visit, welcome mats always out.

Sandy

sandy said...

The sunset is fabulous. Love some of these aprons you've pictured here. Some sure take me back.

Stop in for a visit, welcome mats always out.

Sandy

shortmama said...

MMMMM yummy. I am drooling over it alread!

Life Ramblings said...

that looks yummylicious. thanks for sharing.

happy weekend.

simple~needs said...

hi julia, thanks for commenting on my blog. :)
you can get different types of those awards and more really cute stuff over at penniwig's blog.
http://penniwigs.blogspot.com/
she is such a sweetie and offers all kinds of goodies.