The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite. Serve it as a first course with good crusty bread or as a dip with raw vegetable strips. Don't make guacamole more than three hours ahead, though, or it will discolour.
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This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection.
First it's important to have ripe avocados. All you do is halve them, remove the stones, then cut them into quarters, remove the flesh from the skin and place it in the bowl of a food processor.
Now, using a teaspoon, scrape away any green part of the avocado flesh that has adhered to the skin and add this, as this will help to give lots of green colour.
Now skin the tomatoes by pouring boiling water over them, then leave them for exactly 1 minute before draining and slipping off their skins (protect your hands with a cloth).
Then halve them and pop them in to join the avocado, followed by the garlic, onion and chillies, and then add the lime juice, a few drops of Tabasco and some salt and pepper.
Now whiz it all to a smooth purée, pile it into a serving bowl and cover with clingfilm.
Chill till you need it and serve it sprinkled with the fresh coriander leaves.
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This wonderful, Mexican-inspired recipe is packed with zingy flavours and creaminess too! A brilliant choice for both family eating and entertaining.
Spicy, unusual and made in minutes, this dip is a great addition to your repertoire when you want some interesting nibbles. Serve it with potato wedges, crudites or strips of toasted pitta bread.
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Salsa has the advantage of being a salad, sauce and relish all in one. There's no fat or sugar in it, and the flavour's wonderful. The chillies are not too hot, so if you'd like a little more kick to this you can add a few drops of Tabasco
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