Tuesday, April 27, 2010


Nachos or tortilla chips are the perfect accompaniment for this classic Mexican Dip.

2 ripe avocados
2 red chillies, seeded
1 garlic clove
1 shallot
2 tablespoon olive oil
juice of one lemon
flat leaf parsley leaves, to garnish.

1) Halves the avocado, remove their stones (pits) and scoop out their flash into a bowl.
2) Mash the flesh well with a large fork or a potato masher.
3) Finely chop the chillies, garlic and shallot, then stir into the mashed avocado with the olive oil and lemon juice. Add salt to taste.
4) Spoon the mixture into a small serving bowl. Drizzle over a little olive oil and scatter with a few flat leaf parsley leaves. Serve.

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