For a fiery cream, include the seeds of the jalapeño. For a mild version, leave the seeds out.
Avocado Cream
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
2 small or 1 large ripe avocado, halved
1 small or ½ large jalapeño chile pepper, stem removed, quartered (wear plastic gloves when handling)
2 teaspoons lime juice
1 tablespoon extra-virgin olive oil
¼ teaspoon fine sea salt
Directions
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Scoop the meat from the avocado and place in a food processor with the chile pepper, lime juice, oil, and salt. Process until smooth and transfer to a bowl.
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Or prepare by hand by mashing the avocado with a fork until smooth in a medium bowl. Finely chop the chile pepper and add to the bowl along with the lime juice, oil, and salt and stir to combine.
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Cover the bowl tightly with plastic wrap and refrigerate until ready to use. Store any leftovers in an airtight container in the fridge for up to 1 day.
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Good food brings people together.
So do good emails.
