INGREDIENTS:1 quart red onion, diced
1 ½ quarts red bell pepper, diced
3/4 cup extra virgin olive oil
1 ounce garlic, chopped finely
1 Tbsp. + 1 tsp. jalapeño pepper, chopped finely (or to taste)
1 cup tequila (can substitute orange juice)
2 quarts tomatoes, peeled, seeded, chopped
2 cups chopped cilantro
½ cup chopped fresh oregano
2 tsp. salt
½ tsp. freshly ground black pepper
2 pounds, 4 oz. angel hair pasta
6 California avocados (3 pounds)
3 cups feta cheese, crumbled
24 lime wedges DIRECTIONS:Sauté onion and bell pepper in oil until soft, about 5 minutes. Stir in garlic and chile; sauté until aromatic, about 2 minues. Deglaze pan with tequila. Stir in tomato, cilantro, oregano, salt and pepper. 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 ½ avocado (about 2 ounces or ½ cups); reserve. Heat 1 cup reserved cooked vegetables. Stir in 1 ounce (¼ 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. SERVINGS:12 servings From:Chef Jesse Cool, Flea Street Cafe, Menlo Park, Calif. PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION