Crispy Corners with Two Different Dips
Ingredients
For the coriander-avocado dip
0.5
pc
avocado
2
tb
Vegan alternative to mayonnaise
3
tb
lime juice
10
pc
coriander
3
pc
parsley
1
Knife tip(s)
Piment d’Espelette or chili powder
Some
salt
pepper
For the tomato salsa
200
g
tomatoes, chopped
0.5
pc
red onion
0.5
pc
garlic clove
1
pc
chili pepper, small
1
tb
agave syrup
1
tb
vinegar
2
Sprig(s)
thyme, fresh
1
Knife tip(s)
smoked paprika powder
Some
salt
Some
pepper
Preparation
1. For the Coriander-Avocado Dip
Halve the avocado and scoop out the avocado flesh with a spoon. Place it in a bowl and mash it into a creamy texture with a fork, along with the vegan mayo alternative and lemon juice. Pluck the coriander and parsley leaves from their stems and roughly chop them. Mix them into the avocado cream. Season with salt and pepper to taste, and add Piment d’Espelette or chili powder for desired spiciness.
Halve the avocado and scoop out the avocado flesh with a spoon. Place it in a bowl and mash it into a creamy texture with a fork, along with the vegan mayo alternative and lemon juice. Pluck the coriander and parsley leaves from their stems and roughly chop them. Mix them into the avocado cream. Season with salt and pepper to taste, and add Piment d’Espelette or chili powder for desired spiciness.
2. For the Tomato Salsa
Finely chop the onion and garlic. Remove the seeds from the chili pepper and cut it into fine pieces. Sauté the onion and garlic in Byodo Olive Oil in a pan. Add tomatoes, Byodo Tomato-Paprika Double Fruit Paste, Byodo vinegar, chili pepper, smoked paprika powder, thyme leaves, and agave syrup. Let everything simmer over low heat for 15 minutes. Season with sea salt and fine-grain pepper to taste.
Finely chop the onion and garlic. Remove the seeds from the chili pepper and cut it into fine pieces. Sauté the onion and garlic in Byodo Olive Oil in a pan. Add tomatoes, Byodo Tomato-Paprika Double Fruit Paste, Byodo vinegar, chili pepper, smoked paprika powder, thyme leaves, and agave syrup. Let everything simmer over low heat for 15 minutes. Season with sea salt and fine-grain pepper to taste.
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