Palta Molida - Avocado Dip
Serves 4
1 Large ripe avocado
1 Small lemon
freshly ground black pepper, to taste
1 Tablespoon extra virgin olive oil
salt, to taste
Peel the avocado and in a bowl, mash with a fork. Quickly add the lemon juice to avoid browning. Season with pepper, oil, and salt to taste. The result should be a little lumpy. Serve immediately with crackers or toast.
Chancho en Piedra - Chilean Salsa
Serves 4
1 Large tomato, very ripe, peeled and chopped
3 Garlic Cloves, peeled and chopped
1 Tablespoon fresh cilantro, chopped
1 Small fresh ají, seeded and chopped
1 Tablespoon extra virgin olive oil
freshly ground black pepper, to taste
salt to taste
1 Small lemon. juiced
Chop the tomato into squares. Chop the garlic, cilantro and ají in a food processor. Season with olive oil, black pepper, salt, and lemon juice. Serve with a loaf of french bread that is cut into rough chunks.
Serves 4
1 Large ripe avocado
1 Small lemon
freshly ground black pepper, to taste
1 Tablespoon extra virgin olive oil
salt, to taste
Peel the avocado and in a bowl, mash with a fork. Quickly add the lemon juice to avoid browning. Season with pepper, oil, and salt to taste. The result should be a little lumpy. Serve immediately with crackers or toast.
Chancho en Piedra - Chilean Salsa
Serves 4
1 Large tomato, very ripe, peeled and chopped
3 Garlic Cloves, peeled and chopped
1 Tablespoon fresh cilantro, chopped
1 Small fresh ají, seeded and chopped
1 Tablespoon extra virgin olive oil
freshly ground black pepper, to taste
salt to taste
1 Small lemon. juiced
Chop the tomato into squares. Chop the garlic, cilantro and ají in a food processor. Season with olive oil, black pepper, salt, and lemon juice. Serve with a loaf of french bread that is cut into rough chunks.
