GuacamoleMore dips from Lisa's Vegetarian Kitchen you are sure to enjoy:
2 - 3 Mexican avocados
2 tomatoes, seeded and finely chopped
2 shallots, finely chopped
1 small onion, finely chopped
2 scallions, finely chopped
1 clove of garlic, finely chopped or crushed
juice from 1 lime
3 jalapenos, seeded and finely chopped
dash of cayenne
1/4 teaspoon of cumin powder
1/2 teaspoon of chili powder
1 tablespoon of fresh cilantro
sea salt and freshly cracked black pepper to taste
Peel and remove the pits from the avocados. Transfer to a medium large bowl and mash. Add the remaining ingredients and mix well. Season with salt and black pepper. Serve cold or at room temperature.
Marinated Sun-Dried Tomato Hummus with Olives
Black-Eyed Pea Salsa
Corn and Pinto Bean Dip
Feta and Olive Salsa
On the top of the reading stack: The Well by Sinclair Ross
Audio accompaniment: Mark Hollis
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