Caribbean Avocado Sauce

_________________________________________________

                            FOOD FUNNY
_________________________________________________

Here's a good one from Harriet St. Amant:

Down on the bayou there is a small pub where the patrons are
accustomed to seeing alligators, so no one looked twice when
a stranger walked in with a gator following him. The stranger
walked up to the bar and asked the bartender, "Do you serve
lawyers here?"

The bartender said, "Yes, sir, we do."

"Good," replied the stranger. "I'll take a beer for me and a
lawyer for my alligator."

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

This versatile concoction can be used as a dip, as a spread, or
as a salad dressing - think of it as a cross between mayonnaise
and guacamole. It's great on salads and sandwiches, and as a
dip for cold seafood or raw vegetables.

Caribbean Avocado Sauce

1 large or 2 small avocados, peeled and pitted
1/4 cup (60 ml) cilantro (coriander leaves)
2 scallions (spring onions), green and white parts, chopped
1-3 cloves garlic
1 Tbs (15 ml) extra-virgin olive oil
Juice of 1 lime, or to taste
Hot pepper flakes or cayenne to taste
Salt and freshly ground pepper to taste
Heavy cream, sour cream, or yogurt to taste (optional)

Combine all the ingredients in a food processor or electric blender
and process until smooth. Use heavy cream, sour cream or yogurt
to thin the sauce if desired. Will keep refrigerated for up to 1 week.
Serve chilled or at room temperature.
Received on Tue Aug 31 23:01:28 2010