I'm not really into sports, but I've been told that Superbowl Sunday takes place this coming weekend. I recently read that about 53 million pounds of avocados are consumed on this one particular Sunday annually. While I'm not really a fan of football, I am a big fan of avocados. In this recipe, I've altered everyone's favorite guacamole dip but crossing it with salsa verde and coming up with a salsa-guacamole hybrid. Despite the two jalapenos, this salsa-mole doesn’t have much heat to it, so if you like things spicy, add more of them, or use something hotter, like habanero peppers. This recipe makes a lot of dip, so there will be plenty for all of your friends at your Superbowl Party this Sunday.
- 10 tomatillos, skins removed, rinsed and cut into quarters
- 2 jalapeno peppers, cut in half and seeds removed
- 4 garlic cloves
- ½ white onion (about ½ cup), cut into wedges
- ½ cup loosely packed parsley or cilantro, chopped
- 1 teaspoon sea salt
- 2 tablespoon lime juice
- 1 tomato, diced
- 2 avocados, chopped
- Heat oven to 400 degrees.
- Roast tomatillos, jalapenos, garlic cloves and onion for about 15 minutes, turning everything over at the halfway point.
- In a food processor, mix tomatillos, jalapenos, garlic, onion, tomato, parsley or cilantro, lime juice and sea salt.
- Add the avocado and pulse so that they’re mixed in, but still a little chunky.
- Serve with tortilla chips or cut veggies. Enjoy!