this recipe posted on Lottie + Doof, of course I didn't make it that day. However, I did place the link on my desktop to save for a rainy day. When I finally got around to this recipe, I happen to have some ripe avocados in the fridge that needed to be used, so that's where the jalacado came in. And by the way, it wasn't actually raining that day. The recipe makes about 1 1/2 cups, each serving is about 1/4 cup. Each serving has a points+ value of 3 for those of you on Weight Watchers. Beware this is super spicy!! I you want it to be less spicy f you must de-seed the peppers before grinding them all up. If you'd like to make a thinner dip for chips, thin out the spread with water, and you'll definitely get more than 6 servings! Here's the recipe!
4 jalapenos, roasted dry in a 400 degree oven for about 45 minutes, de-seeded or not
*(depending on how spicy you want it to be)
7 cloves of garlic
3/4 of a ripe avocado
1/2 cup cilantro, chopped
1/8 cup fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 cup vegetable oil
Combine all the ingredients in a mini food processor and pulse until smooth. Place in a bowl and use for sandwiches, burgers, as a dip for veggies, or thin out with water for an alternative to salsa with tortilla chips! Enjoy!
Here's a sammy I made with multigrain toast, jalacado spread, tomato slices and provolone under the broiler for a few!