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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Boulder in Southern Utah is host to Hell's Backbone Grill. If you go there once you will go back again and again. One the best little small town restaurants. They have over 50 recipes and this is one of my favorites. Ingredients:
recipe by hell's backbone grill, utah. |
i n g r e d i e n t s |
7 jalapeño peppers, stemmed and seeded |
2 tbsp. butter |
1 cup finely diced sweet yellow onion |
4 cloves of minced garlic |
1/2 cup diced haas avocado |
2 cups diced fresh or roasted tomatoes |
8 cups heavy cream |
1 bunch cilantro, stemmed and chopped |
sea salt and pepper to taste |
Directions:
1. I N S T R U C T I O N S
2. Wearing gloves and protecting your eyes, carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan.
3. Add garlic and stir until onions are translucent.
4. Turn heat off and add avocados, tomatoes, and cream.
5. Turn heat to low and carefully bring to a simmer.
6. Cook at a gentle simmer for 30 minutes.
7. Stir often to keep liquid from scorching.
8. Add generous amounts of salt, cracked black pepper and cilantro. Garnish with edible flower petals and cilantro leaves.
9. Let's eat!
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