California Avocado Deviled Eggs with Chile de Arbol Salsa
|6||whole hard boiled eggs|
|3||Fresh California Avocados**|
|2||Tbsp.||Finely diced red onion|
|1/2||cup||finely diced tomato|
|1||oz.||ground pork cracklins, for garnish|
|Chile de Arbol Salsa (recipe follows)|
|Chile de Arbol Salsa (Yield: 1 cup)|
|2||Chile de Arbol, seeded|
|4||oz.||white onion, cut in two wedges|
|1||clove garlic, peeled|
|1 1/2||tsp.||olive oil|
|1/2||cup||water or stock|
|Salt and pepper to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Chile de Arbol Salsa:
- Heat a sauté pan over high heat. Add the garlic, tomato and onion, and toast for 5-6 minutes. The vegetables should have some black spots and be almost cooked through. Remove from heat and place in blender.
- Add the oil to the pan. Quickly toss the chili peppers in the pan, removing from pan as soon as they start to change color. Add to the blender.
- Pour the water or stock into the pan and let boil for a couple minutes, then transfer to the blender. Puree all ingredients until smooth, and season with salt and pepper.
- Cut the eggs in half lengthwise and remove the yolks. Set the whites aside.
- Using a spoon, push the egg yolks through a fine sieve into a bowl.
- Cut the avocados in half, then peel and seed. Add the avocado to the bowl of egg yolks along with the onion, tomato, cilantro, lime juice, and garlic.
- Mash everything together and season with salt and pepper.
- Scoop the mixture into the egg whites and sprinkle the tops with the ground cracklins.
- Serve atop a small pool of Chile de Arbol Salsa.
* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.