Charro Pasta with Avocado

Ingredients

 * 1 ½ Pounds Red onion, diced
 * 2 Pounds Red bell pepper, diced
 * ¾ Cup Extra virgin olive oil
 * 1 oz Garlic, chopped finely
 * Jalapeno pepper, chopped finely - 1 tablespoon + 1 teaspoon or to taste
 * 1 Cup Tequila (or substitute orange juice)
 * 3 Pounds Tomatoes (preferably Roma), peeled, seeded and chopped
 * 2 Cups Chopped cilantro
 * ½ Cup Chopped fresh oregano
 * 2 tsp Salt
 * ½ tsp Freshly ground black pepper
 * 36 oz Angel hair pasta
 * 6 California Avocados
 * 3 Cups Feta cheese, crumbled
 * 24 Lime wedges

Directions
METHOD

Sauté onion and bell pepper in oil until soft, about 5 minutes.

Stir in garlic and jalapeno pepper; sauté until aromatic, about 2 minutes.

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 1/2 avocado (about 2 ounces or 1/2 cup); reserve. Heat 1 cup reserved cooked vegetables. Stir in 1 ounce (1/4 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.