Avocado chilli is a combination of Mexican Ancho chilli sauce for a great hot starter. Easy and yummy as a topping or dressing for a cracker, taco, use it with baby corn or as a side dish.
Avocado ChilliPrint Recipe
- Mexican Ancho sauce
- 2 avocado ripe medium size
Slice the avocado into halves and remove the pit.
With a small knife cut into the soft flesh vertically than horizontally while flesh is still in the shell.
With a spoon carfully scoop out the flesh without smashing it and place on a bowl.
Mix the avocado very gently with ancho sauce, don't over mix it. You want the avocado in cubes not like a paste.
Sprinkle finely chopped coriander leaves over and fill the empty shell.
Refill the avocado shell with the mixture and garnish with seasame seeds and its ready to serve.