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Chile de Arbol Salsa:
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1.Heat a saute 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.
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2.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.
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3.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.
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Deviled Eggs:
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1.Cut the eggs in half lengthwise and remove the yolks. Set the whites aside.
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2.Using a spoon, push the egg yolks through a fine sieve into a bowl.
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3.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.
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4.Mash everything together and season with salt and pepper.
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Assemble:
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1.Scoop the mixture into the egg whites and sprinkle the tops with the ground cracklins.
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2.Serve atop a small pool of Chile de Arbol Salsa.
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* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingl
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y.
