James's Angel Hair Charro Avocados
1 quart diced red onion
2 Pounds diced red bell pepper
¾ Cup extra virgin olive oil
8 large garlic cloves, chopped finely
1 Tbsp + teaspoon finely chopped jalapeno pepper
1 Cup Tequila (or substitute orange juice)
3 Pounds tomatoes (preferably Roma), peeled, seeded, chopped
2 Cups chopped cilantro
½ Cup chopped fresh oregano
2 tsp salt
½ tsp salt
½ tsp freshly ground black pepper
2 Pounds and 4 ounces angel hair pasta
6 Avocados
3 Cups Feta cheese, crumbled
24 lime wedges
Instructions
METHOD
Sauté onion and bell pepper in oil until soft, about 5 minutes.
Stir in garlic and chile; sauté until aromatic, about 2 minutes
Deglaze pan with tequila.
Simmer, covered, until tomato releases juices, about 10 minutes; reserve.
PER ORDER
Cook 3 ounces of pasta in salted, boiling water until just tender; drain.
Meanwhile, dice 1/2 avocado (about 2 ounces or 1/2 cup); reserve.
Heat 1 cup reserved cooked vegetables. Stir in 1 ounce (1/4 cup) cheese, and
reserved diced avocado. Heat through. Adjust seasonings, if necessary
Stir hot, drained pasta in vegetable mixture; toss over medium-high heat.
Serve with 2 lime wedges