10-06-2004, 02:28 PM
[ul][li]1-1/4 large avocados [li]1/8 tsp. lime juice [li]3/4 medium tomato [li]3/4 small red bell pepper [li]3/4 tsp. ground coriander [li]3/4 tsp. ground cumin [li]2-3/4 Tbs. fresh coriander leaves, chopped [li]3/4 medium red onion, finely chopped [li]1-3/4 Tbs. olive oil [li]1/8 tsp. hot red pepper sauce[/li][/ul]
Cut avocados in half, remove seed, and peel. Finely chop flesh and transfer to mixing bowl. Add lime juice and toss lightly. Cut tomato in half horizontally and squeeze gently to remove seeds, chop finely. Remove seeds and membrane from pepper and chop finely. Place ground coriander and cumin in a small pan over medium heat. Stir 1 minute to enhance fragrance and flavor; cool. Add all ingredients to avocado in bowl and gently combine, so that the avocado retains it shape and is not mashed. Refrigerate until required. Serve at room temperature with corn chips or tortilla chips.
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Cut avocados in half, remove seed, and peel. Finely chop flesh and transfer to mixing bowl. Add lime juice and toss lightly. Cut tomato in half horizontally and squeeze gently to remove seeds, chop finely. Remove seeds and membrane from pepper and chop finely. Place ground coriander and cumin in a small pan over medium heat. Stir 1 minute to enhance fragrance and flavor; cool. Add all ingredients to avocado in bowl and gently combine, so that the avocado retains it shape and is not mashed. Refrigerate until required. Serve at room temperature with corn chips or tortilla chips.
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