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Monday, October 11, 2004
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
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.