Avocado and Sweet Red Pepper Salsa
This simple salsa is a fire-and-ice mixture that combines hot chili with cooling avocado. Serve it with corn chips for dipping.
2 ripe avocados
1 red onion
1 sweet red (bell) pepper
4 fresh green chilies
30m 1/2 tbsp chopped fresh coriander (cilantro)
30m 1/2 tbsp sunflower oil
juice of 1 lemon
salt and ground black pepper
1 Cut the avocados in half and remove the stone (pit) from each. Scoop out the flesh and dice it. Finely chop the red onion.
2 Slice the top of the sweet red pepper and pull out the central core. Shake out any remaining seeds. Cut the pepper into thin strips, then into dice.
3 Cut the chilies in half lengthways, scrape out and discard the seeds and finely chop the flesh. Put it in a jug (Ditcher) and mix in the coriander, oil, lemon juice, and salt and pepper to taste.
4 Place the avocado, red onion and pepper in a bowl. Pour in the chili dressing and toss well. Serve immediately.