Guacamole Pate With Salsa Recipe
Going by its looks this Guacamole Pate With Salsa recipe seems yummy. This recipe will save you dollars which you have spent at Canadian restaurants for similar or perhaps inferior taste. Serve this Guacamole Pate With Salsa at the table today and watch it disappear in delight!
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.
