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.
Surely one of the nation's most popular family supper dishes, chilli con carne is a spicy treat, especially if you make Delia's version, with lime, coriander and black beans.
This Mexican recipe is rather like hummus, but with added zing from limes and chillies. Serve it with flatbreads or salad as a dip, starter or light lunch.
Whether you're a vegetarian or not, some meals without meat will eventually become a necessity - but that does not mean they can't be just as good, as this proves.
What are enchiladas? Well, they're Mexican wheat-flour pancakes that can be spread with some spicy salsa and stuffed with almost anything you have handy – in this case cheese – and then baked. An excellent light lunch dish served with a salad.
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
To make this sauce, you need the other half of the Mixed Double recipe, Cheese and Herb-crusted Cottage Pie (see related recipe below), which will provide you with just the right quantity of cooked minced beef.
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