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Sheep sorrel's piquant, lemony flavor adds distinction to this avocado-based spread. It's great on bread, crackers, and muffins.
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2 medium-size red onions, peeled
2 medium-size ripe avocados, peeled and pitted 2 cups sheep sorrel leaves, wood sorrel leaves, or garden sorrel leaves 1/4 cup any wild onion or wild garlic leaves, chives, or scallion greens, chopped One 6-ounce jar low-sodium olives, drained Juice of 1 lemon 2 tablespoons mellow (light-colored) miso 1 teaspoon chili paste or 1/4 teaspoon cayenne pepper, or to taste |
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1. Chop the onions coarsely by hand. 2. Add the remaining ingredients and using a food processor chop them fine. Sheep Sorrel Spread will keep, tightly covered, in the refrigerator for up to 10 days. |
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Makes 3-3/4 cups
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