|3 tablespoons||Chipotle Hot Sauce; at room temperature, or canned chipotle chiles in adobo sauce|
|1 tablespoon||Warm water|
|1 tablespoon||Sundried tomatoes; (oil packed) drained and chopped|
Skin the avocado, cut it in half lengthwise, and remove the pit. Slice the halves lengthwise into 6 to 10 thin slices, and fan them out on small plates (3 to 5 slices per serving).
Combine the chipotle sauce, water, and sundried tomatoes in a blender, and puree. Spoon a fine, decorative line across the fanned avocado slices. Cut the lime in half. Squeeze a bit of juice from one half of the lime over the top of each fan; cut the other half into 4 thin slices. Garnish the plates with lime slices and serve.
Note: Avocado should be ripe, creamy, and of the Haas variety (the nubbly black avocados, not smooth the green-skinned ones, which can be watery). A delicate, deep red line of hot sauce painted across the avocado is visually dramatic, and the spiciness accentuates the avocado's cool smoothness. This dish makes an elegant and very easy first course for a dinner party.
Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking MC formatted by Brenda Adams <adamsfmle@...> Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me Posted to recipelu-digest Volume 01 Number 188 by Terry Pogue <tpogue@...> on Nov 1, 1997