Chicken with Green Chili Avacado Sauce

Gunnar

The current issue of Food & Wine has some grilling tips...one section is called "Grill your sauce on a stick".


Grills for about 15 minutes. All goes in a blender with a little water, cilantro and lime juice.


It was good, not great. Probably my fault since I used lemon juice instead of lime juice. I'll stop tonight and get a lime and doctor it up.

BENTE

is that garlic on the left skewer?


looks really good!!

Gunnar

Yep, two cloves of garlic. It's the current issue and the recipe is already posted on their WEB site, so here's the link.

http://www.foodandwine.com/recipes/creamy-green-chile-and-avocado-sauce

There are two other recipes for "grill your sauce on a stick".

Misippi Egger

Avocado, onion, bell pepper, jalopeno, garlic...

What's the round, green veggie (tomatillo)?

Gunnar

Exactly, outer paper removed and cored.

Misippi Egger

I see those in the store and always ask Jana, I wonder what those are used for? :laugh: :laugh:

Gunnar

Typically the salsa verdes you see are made with them. Alone they're a little bland.

Misippi Egger

Guess they're mainly used to add color.

Cory430

I have found also that for my tastes that I need to really pour the smoke to veggies to make a noticable difference when I am making a grilled salsa. I think that this is because the cooking time is so short. The cook looks great BTW.

BENTE

thanks i will give it a try!!!


i have to use skewers for something