Sheep sorrel's piquant, lemony flavor adds distinction to this avocado-based spread. It's great on bread, crackers, and muffins.
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
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.