When you
can get ripe avocados, this Mexican dip is always a party treat, served with
corn chips for dipping.
2 large
ripe avocado pears (you cannot make this if the avocados are hard)
4 tomatoes,
peeled and coarsely chopped
1/2 onion
or 2 shallots, very finely chopped
4
tablespoons finely chopped sweet green pepper
1 glove
minced garlic
juice of
one large lemon
1 teaspoon
or powdered coriander
salt and
freshly ground pepper
- Peel and mash the avocado.
- Immediately add the lemon juice and leave the avocado pits in with the mashed avocado to avoid discolouration.
- Add the tomatoes, onions, green pepper, garlic, coriander, salt and pepper.
- Mix everything well. Adjust seasoning to your taste (more or less coriander, salt, lemon juice, etc.)
- Just before serving as a dip, with chips, remove the avocado pits.
Variations
- If you like your dip spicier, you can add chili powder to the mixture.
- Some people like it creamier, with more avocado and less tomato.
- Others add finely chopped coriander leaves or parsley.
- Before serving the dip, you can add a little olive oil or more lemon juice.
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