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Monday, October 11, 2004
INGREDIENTS
4 cups chicken broth
1 small white onion
3 peppercorns
4 avocados
1 clove of garlic, minced
3 tbsp chopped white onion
1 cup buttermilk
1 cup fresh cilantro, chopped
1/2 cup chopped fresh spinach
1 fresh jalapeno pepper
salt to taste
Pico de gallo
PROCEDURE
- pour the broth into a saucepan and place on medium heat.
- Add peppercorns and onion quarters. Boil until broth reduces to 3 cups. Strain, discard the solids and let broth cool.
- Cut the avocados in half and remove the pits. Scoop pulp into blender. Add half of the reduced chicken broth and the lime juice and blend until smooth. Pour into a bowl and stir in the remaining broth.
- Put garlic chopped onion, buttermilk, cilantro, spinach, and jalapeno into blender. Process until smooth.
- Stir into the avocado mixture until thoroughly blended. Taste for seasoning and add salt as needed. make sure to cover and refrigerate in the coldest part of the refrigerator.
- Garnish with Pico de gallo.
