Belle's 20 Bites

1 qt ripe whole tomatillos pureed

2 whole anaheim peppers seeded, cored, and cut in quarters

6 cloves garlic

4 shallots halved

Juice of 1 lime

½ bunch whole cilantro

1.     Simmer at low heat: tomatillo puree, peppers, 4 cloves of garlic, 3 shallots, and about 6 whole sprigs of cilantro in 1 cup dry white wine, 1 Tbl olive oil, salt and pepper.   Remove cilantro when it starts to turn brown (about 10 minutes). Cook the rest of the mixture until liquids are reduced to a syrup (about 35 minutes).  Cool the liquid enough to handle.  Remove half of the garlic cloves and shallots.

2.     Add remaining two raw cloves of garlic and shallot (finely chopped), 4 Tbls cilantro, lime juice, and 2 ripe avocados to tomatillos in food processor and blend well. salt and pepper to taste. good as dip, taco sauce, over rice etc.