2 lbs. avocados, pitted, peeled, and chopped roughly
2 white onions peeled and sliced lengthways
2 lbs. tomatillos, husks removed, rinsed, and sliced in half crossways
2 jalapenos, cut lengthwise
1 fresh cayenne pepper, chopped
1 bulb garlic, top sliced off
1 tbsp. oil/fat
1/2 c. cilantro
juice of 2 limes
water or stock
Place the onion, tomatillo, garlic, jalapeno, and cayenne in a roasting pan or cookie sheet, drizzle with oil, sprinkle with salt, toss, and roast in a 450 degree oven until tender and a bit of color starts to develop. Transfer roasted garlic to a cutting board. Remove the remainder of the roasted vegetables to a suitable blending vessel, add the avocado, cilantro, and lime juice. Squeeze the roasted garlic out of the garlic bulb and transfer the paste to the blending vessel. Blend thoroughly, adjusting consistency with water or stock if necessary. Season to taste with salt, pepper, additional lime or cilantro if necessary.
Served chilled. Makes about 2 quarts.