|
||||
| A spicy version of the familiar avocado dip. | ||||
|
Prep Time: 35 minutes |
||||
|
Ingredients:
|
||||
|
Two pounds of avocado, 2 or 3 cups
1/4 to 1/2 cup chile, if green, 1 Tablespoon red chile powder. 2 jalapeno chile peppers minced (remove seeds for a milder version)
4 clove garlic, minced
1/2 medium onion, finely chopped Juice of two limes, add more or less to taste 1 cup of chopped fresh cilantro
3 tsp dry leaf oregano 1 tsp freshly crushed cumin seed Salt and pepper to taste |
||||
|
Directions:
|
||||
| In a Large Molcajete - Mexican Stone Mortar and Pestle mix together all ingredients and mash until it is the consistency you like best. Squeeze over with lime juice to prevent browning, and let sit for an hour at room temperature before serving. |
|
||||||
|
 |
|
|
| © 2021 The Rogue Gourmet. All rights reserved. |  |