| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
lg |
Hass avocados (just ripe, not too soft; see note) |
| 3 |
tb |
Mayonnaise |
| 2 |
tb |
Salsa |
| 1 |
tb |
Crushed capers (use a garlic press) |
| 1 |
|
Garlic clove, crushed |
| 2 |
|
Arugula leaves, chopped |
|
|
Juice of 1/2 lime |
| 1 |
|
Handful chopped cilantro |
| 2 |
|
Green onions, finely chopped |
| 1 |
pn |
Cumin |
| 2 |
ds |
Worcestershire |
| 1 |
ds |
Marsala |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Halve, peel and pit the avocados. Place the avocado flesh in a bowl and
mash with a fork. Do not use a blender; you want some texture.
Stir in the mayonnaise, salsa, crushed capers, garlic, chopped arugula,
lime juice, cilantro, onions, cumin, Worcestershire sauce and Marsala.
Taste the mixture and season with salt and pepper.
Note: The avocados should be still firm but slightly yield- ing to the
touch,
Yields approximately 2 cups.
PER 1/4 CUP: 185 calories, 2 g protein, 7 g carbohydrate, 19 g fat (3 g
saturated), 5 mg cholesterol, 95 mg sodium, 2 g fiber.
From an article in the San Francisco Chronicle, 9/15/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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