Friday, April 23, 2010
Salsa de Aguacate: Avocado Sauce
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.