Roasted Pepper and Avocado Dip
from Thirteen Moons by Louise Racine
Makes 1 1/2 cups
2 green peppers, halved and cored
1/2 small green chili, finely chopped
1 small avocado
2 garlic cloves, or to taste, minced
3 green onions, chopped
1 lime, finely grated rind and juice
4 tablespoons chopped fresh cilantro
Sea salt, and freshly ground pepper, to taste
Lime wedges and fresh cilantro, for garnish
1. Place peppers, cut side down, on a broiler pan. Broil about 10 minutes, or until blackened. Place charred peppers in a bowl covered with plastic and let sit for 10 minutes, then peel off skin, remove seeds, and chop the flesh.
2. Put chopped peppers and remaining ingredients (except lime and cilantro garnishes) in a blender or food processor and puree to desired consistency. Check seasonings and add more lime juice if needed.
3 Spoon into a serving bowl, cover and chill. Just before serving, garnish with lime and cilantro.
from Thirteen Moons by Louise Racine
Makes 1 1/2 cups
2 green peppers, halved and cored
1/2 small green chili, finely chopped
1 small avocado
2 garlic cloves, or to taste, minced
3 green onions, chopped
1 lime, finely grated rind and juice
4 tablespoons chopped fresh cilantro
Sea salt, and freshly ground pepper, to taste
Lime wedges and fresh cilantro, for garnish
1. Place peppers, cut side down, on a broiler pan. Broil about 10 minutes, or until blackened. Place charred peppers in a bowl covered with plastic and let sit for 10 minutes, then peel off skin, remove seeds, and chop the flesh.
2. Put chopped peppers and remaining ingredients (except lime and cilantro garnishes) in a blender or food processor and puree to desired consistency. Check seasonings and add more lime juice if needed.
3 Spoon into a serving bowl, cover and chill. Just before serving, garnish with lime and cilantro.