Thursday, 30 August 2012


vegan sauce

A Mexican dip best paired with tortilla crisps and flat bread like tortillas, roti, chapati, naan, or pita.


If you follow the recipe strictly, you'll come up with a bowl that would be enough for:

- 4 pieces of flat bread, or
- 1 regular bag of unflavoured tortilla chips

You will need:
- 2 ripe avocados 
- 3 tablespoons of lime or kalamansi juice 
- 2 medium sized tomatoes (or one large western tomato) peeled, de-seeded and finely chopped 
- 2 tablespoons of coarsely chopped/diced onion 
- 1 tablespoon of coriander (also known in some places as cilantro) 
- Your choice of hot pepper (jalapeño, bird's eye, tabasco, espada) de-seeded and very finely chopped (add according to heat tolerance with a minimum of one teaspoon) 
- salt for seasoning
- 1/4 teaspoon of chilli powder (optional) 
- 1/4 teaspoon of cumin powder (optional)

To make it:
1. Put the lime/kalamansi juice in a bowl. 
2. Scoop out the flesh of the avocados and chop coarsely. 
3. Add the avocado to the lime/kalamansi juice in the bowl. 
4. Coarsely mash the avocado using a fork or a potato masher until it becomes a bit smooth and creamy.  It's okay to have little lumps here and there.  NEVER EVER BLEND IT. 
5. If you don't like the onions to crunch in your mouth, you could crush it using a mortar and pestle.  If you're okay with crunchy onions, skip this step. 
6. Add all other ingredients into the bowl with the avocado and mix well. 
7. Season with salt to your taste buds' delight. 
8. Chill in the fridge for one hour before serving.

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