| 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" <[email protected]> on Apr 26, 1997
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