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A Mexican dish, now popular as a 'dip', comprising a purée of ripe avocado, flavoured with onion, chili, garlic and sometimes tomato.
It should be made near to when it's to be eaten, as the avocado tends to go black when exposed to the air.
A little lemon juice delays this, as does covering the mixture with the avocado skin and stones.
- Suitable for Vegetarians
- Suitable for Vegans
For 4 helpings:
2 big, ripe, Avocado Pears – skinned, the stones removed, and mashed
½ a small Onion, peeled and very-finely chopped (2 Spring Onions could be used instead)
1 medium clove of Garlic, peeled and finely-chopped
1 tablespoon (15ml) Olive Oil
the juice of ½ a Lemon
1 Chili, with the seeds removed, finely-chopped (now wash your hands)
a little Salt and freshly-ground Black Pepper, to taste
1 teaspoon (5ml) fresh Coriander leaves, finely-chopped (optional)
Mix everything together and refrigerate, covered with the skins or clingwrap.
Serve at room temperature with plain tacos, breadsticks or melba toast (q.v.)