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AVOCADO VERDE ENCHILADA SAUCE

  • Cooks . com
  • May 31, 2016
  • 1 min read

AVOCADO VERDE ENCHILADA SAUCE 8-10 tomatillos 1-2 jalapenos 1 large (2 small) avocados salt 1 1/2 teaspoons Mexene chili powder seasoning or chili powder, cumin, oregano, and garlic powder mix

Remove husk, rinse, and chop tomatillos. Remove seeds from jalapenos (I keep the white membrane to make it more spicy). Put tomatillos and jalapenos in food processor and blend until liquid. Add salt and spices to mixture and bring to boil in pan (I put in some bacon drippings) then reduce heat and let simmer for about 10 minutes. Put sauce back in food processor with peeled avocados and blend until smooth. Can be served hot as a sauce or cold as a dip.

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