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:
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.
3 fresh Jalapeños, 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
In a large, un-oiled frying pan over medium heat, pan-roast the Jalapeños, 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.
I am just not going to tell you since you don't really want to know...Just grab a chip and dip it!