21 June 2009
One of the best Mexican cookbooks I've ever had is 'A Gringo's Guide to Authentic Mexican Cooking' by a guy named Mad Coyote Joe. Really... The recipes bring the chile laden, clean flavors of New Mexico cooking right back into your mind and taste buds.
This recipe is based on one of his, but with a few additions, and made especially for grilling.
1/2 Vidalia onion, roughly chopped
2 cloves garlic (or 1 tsp garlic powder)
1 jalapeno, stemmed
1 Tbs olive oil
1 t salt
1 tsp ground cumin
1/2 bunch cilantro
1 tsp agave nectar (if needed)
1 ripe avocado, peeled and cubed
Remove the husks from the tomatillos and rinse off the sticky residue.
Toss them into a grill-safe open pan along with the onion, garlic and chiles.
Drizzle the olive oil over the top and grill on high until tomatillos are browned or collapsed and the jalapeno is soft.
Let the vegetables cool to a little above room temperature.
Dump the veggies and all the juices into a blender or food processor with everything else except the agave and the avocado.
Blend until nearly smooth.
Add the avocado and blend for another minute.
Taste the guacamole. If it is too spicy for you, or the tomatillos are too sour, add the agave and blend again for another 30 seconds.