7 jalapeño peppers, stemmed and seeded
2 Tbsp. Butter
1 cup finely diced sweet yellow onion4 cloves of minced garlic
1/2 cup diced Haas avocado
2 cups diced fresh or roasted tomatoes
8 cups heavy cream1 bunch cilantro, stemmed and choppedsea
salt and pepper to taste
Carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan. Add garlic and stir until onions are translucent.
Turn heat off and add avocados, tomatoes, and cream. Turn heat to low and carefully bring to a simmer. Cook at a gentle simmer for 30 minutes. Stir often to keep liquid from scorching.
Add generous amounts of salt, cracked black pepper and cilantro.
Garnish with edible flower petals and cilantro leaves
Posted: 10/16/2005 12:00:00 AM