Make your own nachos by frying corn tortillas in oil until they
are crisp. Drain on paper towels, sprinkle with salt and serve.
8 medium tomatillos (about 1/2 pound)
1 large avocado, peeled and quartered
1 large medium-hot chili pepper, such as poblano, seeded
1 small onion, quartered
2 cloves garlic
1/2 teaspoon sugar
1/2 teaspoon cumin
1 to 2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
Remove and discard tomatillo husk, rinse thoroughly. Place in a small saucepan, cover with water and bring to a boil. Lower heat and let
simmer for 3 to 4 minutes, or until slightly soft. Drain and cool.
Combine all ingredients in food processor. Pulse several times
to blend but texture should be chunky. Let stand at room temperature for
about 30 minutes.
Best when served the same day, but you can cover tightly and
refrigerate for up to 48 hours. Bring to room temperature before
serving.
