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INGREDIENTS
- 1 T. Corn or safflower oil
- 1 T. Unsalted butter
- 1 1/2 C. White onion, roughly chopped
- 1 C. Cilantro leaves, rinsed and loosely packed
- 1 EA. Jalapeño chile, sliced in half, seeding optional if less heat is desired
- 3 EA. Avocados From Mexico, cut in half, seed removed, flesh spooned out (about 3 cups)
- 6 C. Chicken broth, can substitute with vegetable broth
- 1 T. Lime juice, fresh
- 3/4 t. Kosher or sea salt, or to taste
- 1 1/2 C. Tortilla crisps
- 1 C. Queso fresco, crumbled, may substitute farmer's cheese or a mild feta
INSTRUCTIONS
- In a medium skillet, set over medium-low heat and add the butter and oil.
- Once the butter dissolves, stir in the onion and jalapeño. Let them cook, stirring occasionally, until the onion has softened. Its color will become translucent and the edges will begin to turn light brown, about 12 to 15 minutes.
- Incorporate the cilantro leaves and mix them in with the onions and jalapeño. Once the cilantro has wilted, 30 seconds to a minute later, turn off the heat.
- Place the peeled and seeded avocados in the blender or food processor along with the cooked onion, jalapeño, cilantro, chicken broth, lime or lima juice and salt. Puree until smooth, taste for salt and add more if need be.
- You may serve bowls garnished with tortilla crisps and cheese, or let your guests garnish to their liking.
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