Yield: 8 Servings
|1||Ripe Haas Avocado|
|1 cup||Pine nuts|
|1||Clove garlic; minced|
|1||Pinches cayenne pepper; or more|
|½ teaspoon||Chili paste; optional|
|¼ cup||Chopped fresh cilantro; plus|
|Whole leaf cilantro; for garnish|
|Tortilla chips; warmed|
Peel avocado and scoop its meat into the bowl of a food processor or blender. Add the pine nuts, salt, lime juice, garlic, cayenne and black pepper, and chili paste. Blend until smooth.
Cut a thick peel from the jicama. Slice into ¼-inch thick rounds, then cut the rounds into thin matchsticks and the matchsticks into cubes. Stir the jicama and chopped cilantro into the avocado mixture, by hand. Scoop the mixture into a serving bowl, smooth the top, cover with foil, and chill for at least 1 hour.
Garnish with a few whole leaves of cilantro and serve with crisp, warm tortilla chips.
Notes: *REF: THE FARM MARKET COOKBOOK, by Judith Olney (1991 Bantam Doubleday): Conversations, recipes, cooking tips, growing hints, mail-order sources, a geographical guide, and everything else you should know about farmers' markets.
Sent by "Pat Hanneman" <phannema@...> on Fri, 08 May 1998 and converted by MC_Buster.
Recipe by: THE FARM MARKET COOKBOOK, by Judith Olney* Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 16, 1998