I don’t know if it’s just with me or it happens with you too that when you buy the Avocados, they are usually not ripe. That simply means one thing that you cannot use them right away.
Either they are stashed in the veggie/fruit drawer in the refrigerator or if I need them sooner they end up on my counter packed in a brown paper bag with bananas. But every now and then I forget about them and when I do realize they are soo soft that they end up in the trash can 🙁
This recipe happened out of necessity. I had a big bowl of boring salad and some tortilla chips which needed to be finished and this time I didn’t want anything to see the dark depths of the trash can.
I tried mixing a few things and trust me, it turned out pretty good. Not only did I use it as a dressing as well as dip, but everyone in my house ended up using it as a chutney with rice and curries. Score!!!!
This recipe is pretty spicy so if you wanna tone it down, do read the notes.
| Prep Time | 5 minutes |
| Servings |
cups
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Ingredients
- 3 Avocados
- 6-8 Garlic Cloves
- 1 bunch Cilantro (Use two if the bunch is small)
- 3-4 tbsp Lemon/Lime Juice
- 2 Green Chilli (De-seeded)
- 1 Green Chilli (Whole, stem removed)
- 1-2 cups Water
- Salt (To taste)
Ingredients
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Instructions
- Prep all the ingredients.
- Put all the ingredients in a high speed blender or food processor and add 1 cup of water. Blend
- If you find the dressing to be thick you can add more water to make it as thin as you like.
Recipe Notes
- This recipe makes a fiery dressing. If you want a mild version add only 1 de-seeded green chilli.
- Amount of water will vary as to how thick or thin you want your dressing to be.
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