Guacamole Pate With Salsa Recipe
Ingredients
1-1/2 pkg gelatin 1-1/2
1/4 cup cold water 50 mL
2 ripe avocados, peeled and pitted
1 cup sour cream 250 mL
1/2 cup mayonnaise 125 mL
3 tbsp lemon juice 50 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
Dash hot pepper sauce
1 clove garlic, minced
1 small tomato, seeded and chopped
1 small jalapeno pepper, seeded and finely chopped
1/4 cup chopped fresh coriander or parsley 50 mL
2 green onions, finely chopped
1 each tomato, sweet red pepper and jalapeno pepper, seeded and chopped
2 tbsp chopped fresh coriander or parsley 25 mL
2 green onions, chopped
1 clove garlic, minced
Directions
In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
Heat gently over low heat for 2 to 3 minutes or until dissolved.
In food processor, puree avocados, sour cream, mayonnaise, lemon juice, salt, pepper, hot pepper sauce and garlic until smooth; blend in dissolved gelatin.
Stir in tomato, jalapeno pepper, coriander and onions.
Line 8 x 4 inch (1.5 L) loaf pan with plastic wrap; spoon in avocado mixture and cover with plastic wrap.
Refrigerate for 3 hours or until set. (Pate can be refrigerated for up to 1 day.)
SALSA: Combine tomato, red pepper, jalapeno pepper, coriander, onions and garlic.
Unmould pate onto serving plate; serve in slices with some salsa spooned down center of each.
Heat gently over low heat for 2 to 3 minutes or until dissolved.
In food processor, puree avocados, sour cream, mayonnaise, lemon juice, salt, pepper, hot pepper sauce and garlic until smooth; blend in dissolved gelatin.
Stir in tomato, jalapeno pepper, coriander and onions.
Line 8 x 4 inch (1.5 L) loaf pan with plastic wrap; spoon in avocado mixture and cover with plastic wrap.
Refrigerate for 3 hours or until set. (Pate can be refrigerated for up to 1 day.)
SALSA: Combine tomato, red pepper, jalapeno pepper, coriander, onions and garlic.
Unmould pate onto serving plate; serve in slices with some salsa spooned down center of each.
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