Chile Tomatillo Guacamole
By Chef Ida Rodriguez


3 Tomatillo or Tomatoes, chopped
1 Dried Ancho Peppers (2 ounces)
2 tablespoons Boiler Onions, minced
1 small Jalapeno Pepper, seeded and minced
1 tablespoon Cilantro, finely minced
2 medium Organic Avocado
1 tablespoon Olive Oil
2 tablespoons Organic Limes Juice, freshly squeezed


In a small bowl, cover Dried Pepper Ancho with hot water and let stand 15 minutes. Drain and chop finely.

In a medium bowl, combine the onion, pepper ancho and cilantro.

Using the back of a spoon, mash the mixture together until a paste forms.

Cut the avocados in half lengthwise: remove the pits.

Scoop out the flesh and mash the avocados into the onion mixture until smooth.

Stir in the tomato, olive oil and lime juice.

Serve with chips.

Makes approx. 1-3/4 cups.

Great as a dip or served with grilled fish.