Tapamole

• 1 medium-sized ripe avocado
• 1 poblano chile, roasted and peeled
• 2 tomatillos, husks removed
• 3 anchovy filets
• 1/4 cup pitted chile-spiced green olives
• 2 tablespoons capers, rinsed and drained
• 2 garlic cloves, chopped or crushed
• 3 tablespoons cilantro, chopped
• 1 tablespoon fruity olive oil
• zest and juice of one lime
• 1/2 teaspoon ground cumin
• 1 jalapeno chile, seeds and stem removed, finely chopped (if more heat is desired)

1. Cut avocado in half, lengthwise, Remove pit and spoon the fruit into a food processor or wooden chopping bowl. Remove stem and seeds from poblano, cut or chop into rough pieces and add to processor or bowl. Cut tomatillos in quarters and add with the rest of the ingredients, except the jalapeno.
2. Pulse the processor motor or chop with mezzaluna until you have a textured amalgamation, not a smooth puree. Taste, and add finely chopped jalapeno if more spice is desired.

avocado, poblano chile, anchovy filets, green olives, capers, garlic, cilantro, olive oil, lime, ground cumin

Taken from food52.com/recipes/26764-tapamole (may not work)