| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour07 |
4 |
servings |
INGREDIENTS
| 2 |
|
Avocados; diced 1/2" cubes |
| 1 |
|
Lime; zested and juiced |
| 3 |
|
Plum tomatoes; cut 1/4" dice |
| 1/2 |
c |
Finely-chopped red onion |
| 4 |
|
Sprigs fresh cilantro; cut thin chiffonade |
| 1 |
ts |
Cumin seed; toasted and ground |
|
|
Cayenne pepper; to taste |
|
|
Fine sea salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Extra-virgin olive oil |
|
|
Sugar; to taste |
INSTRUCTIONS
In a large bowl, combine the diced avocado with the juice and the
zest of the lime. Add the tomatoes, onion and cilantro. Mix well,
taking care not to smash the avocado and the tomatoes. Next add the
cumin, cayenne, salt, pepper, extra-virgin olive oil and sugar. Taste
and season if necessary. Refrigerate until ready to use or at least
two hours. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9567) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-19-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Chef Floyd Cardoz, Tabla
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”