To make this avocado sauce I followed the recipe in Memories of a Cuban Kitchen by Urrutia Randelman. The recipe call for 2 ripe avocados, but as it turns out, I only had one that was ripe enough; nevertheless, these are the proportions.
2 large, ripe avocados
juice of 1 lime
1/2 cup chopped pimento-stuffed green olives
1 tbsp Spanish capers, drained
6 tbsp olive oil
salt and pepper
In a non reactive bowl, mash the avocados to a paste. All the ramaining ingredients and blend well. Place on avocado pit in the sauce to keep it from darkening and refrigerate until ready to serve as a dip.
Pretty simple.
God, that sounds and looks great! And to think I never had that in Cuba; but again, thinking back, I grew up in Cuba at time when at least half the Cuban traditional pantry was missing in action from the stores due to the Communist rationing. Olives and capers were back then rarer than diamonds. I remember my father would sometimes find them in the restaurants where he knew "people" (these restaurants were mostly in hotels catering to technicians and functionaries from the old Communist Bloc countries) at exorbitant black market prices and then we would celebrate by making a Picadillo Criollo (Cuban style ground beef) with papitas fritas (cubed french fries) and pasitas (raisins), the way it is supposed to be, and not plain like most Cubans make it even in Miami. When you mix olives, capers and diced roasted pimento peppers in brine, it is called Alcaparrado and it flavors and wakes up anything you add it to. You can't have picadillo, fricasé de pollo, arroz con pollo or carne con papas without it. Anyway, when I find some decent looking and tasting avocados, I will make this "delicacy" I never had the opportunity to taste. Keep it up! Hugs.
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