California Avocado Deviled Eggs with Chile de Arbol Salsa
||whole hard boiled eggs
||Fresh California Avocados*
||finely diced red onion
||finely diced tomato
||ground pork cracklins, for garnish
||Chile de Arbol Salsa (recipe follows)
||Chile de Arbol Salsa(Yield: 1 cup)
||Chile de Arbol, seeded
||white onion, cut in two wedges
||clove garlic, peeled
|1 1/2 tsp.
||water or stock
||Salt and pepper to taste
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.