Pestos, Dips & Sauces

Avocado Chilli

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 Chilli

Print Recipe
Serves: 2-3 Cooking Time: 10 mins


  • 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.

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