Simple, but tasty – avocado, fetta and chilli sauce is so complementary it’s irresistable, and these morsels take the humble ‘bikkies and cheese’ to a new level. Thin slices of avocado and a good fetta cheese, topped with a generous spread of BLUE KITCHEN Chilli Sauce is all it takes – oh, and a nice bottle of White Burgundy, some warm sunshine and a view to the mountains…
For the more adventurous, try this traditional Mexican recipe to liven up the avocado:
2 ripe avocados, peeled, seeded & mashed
2 or 3 cloves of garlic, crushed
2 tablespoons of lemon or lime juice
salt & cracked black pepper to taste
1 small, finely diced, white onion
2 or 3 teaspoons BLUE KITCHEN Hot Chilli Sauce
1 small tomato, finely chopped
small pinch of paprika
Add the crushed garlic, salt, pepper, paprika, lemon juice and chilli sauce to the avocado when mashing (with a fork is sufficient for ripe avocados) – or put the lot through a small hand blender.
Stir in the other ingredients when the avocado mix is almost a paste. Serve immediately.