| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Very ripe tomatoes, peeled and sliced |
| 1/2 |
|
Mild onion, peeled and quartered |
| 3 |
|
Fresh hot green chillies, washed and seeded |
| 1 |
sm |
Green pepper, washed and seeded |
| 1 |
|
Lime , juice of |
| 2 |
|
Ripe avocados |
|
|
Salt |
| 1 |
|
Fresh red chilli, finely sliced (optional) |
INSTRUCTIONS
But speaking of chiles (?), here are a couple of recipes I found in a small
book called _The Goodness of Peppers_ by John Midgley/illustrated by Ian
Sidaway (Pavilion Books Unlimited, London/copyright John Midgley 1993/ISBN:
1-85793-058-4). Haven't read it all the way through, but it's a short read,
abt. 30+ recipes, and some background/history of chiles....or chillies.
Can't say it looks like a "must-have" book, but it was a gift. Sez it only
costs L4.99 (what? oh you Brits...<g>).
Grind the tomatoes, onion, chillies and green pepper in a food processor to
a smooth soupy paste. Transfer to a bowl with the lime juice. Peel the
avocados, remove the stones (pits) and mash the flesh very thoroughly with
a fork. Work into the chilli paste, season and mix well. Garnish with the
sliced red chilli, if using. Use immediately or cover and eat within an
hour. Posted to CHILE-HEADS DIGEST V3 #306 by "In.a.gadda.da.vida"
<rael64@swbell.net> on Apr 26, 1997
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