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Name: Avocados with Chipotle and Lime
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tb Chipotle Hot Sauce at room temp; 1 tb Sundried tomatoes; (in oil); 1 tb Warm water; 1 Avocado; 1 Lime

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INGREDIENTS

3 tb Chipotle Hot Sauce ; at room temp
1 tb Sundried tomatoes; (in oil)
1 tb Warm water
1 Avocado
1 Lime

Servings

INSTRUCTIONS

Skin the avocado, cut it in half lengthwise, and remove the pit. Slice the halves lengthwise into 6 to 10 thin slices, and fan them out on small plates (3 to 5 slices per serving). Combine the chipotle sauce, water, and sundried tomatoes in a blender, and puree. Spoon a fine, decorative line across the fanned avocado slices. Cut the lime in half. Squeeze a bit of juice from one half of the lime over the top of each fan; cut the other half into 4 thin slices. Garnish the plates with lime slices and serve. Note: Avocado should be ripe, creamy, and of the Haas variety (the nubbly black avocados, not smooth the green-skinned ones, which can be watery). A delicate, deep red line of hot sauce painted across the avocado is visually dramatic, and the spiciness accentuates the avocados cool smoothness. This dish makes an elegant and very easy first course for a dinner party. Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking MC formatted by Brenda Adams Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me Posted to recipelu-digest Volume 01 Number 188 by Terry Pogue on Nov 1, 1997

NOTES

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Avocados with Chipotle and Lime

3 tb Chipotle Hot Sauce at room temp
1 tb Sundried tomatoes; (in oil)
1 tb Warm water
1 Avocado
1 Lime

Skin the avocado, cut it in half lengthwise, and remove the pit. Slice the  halves lengthwise into 6 to 10 thin slices, and fan them out on small  plates (3 to 5 slices per serving).    Combine the chipotle sauce, water, and sundried tomatoes in a blender, and  puree. Spoon a fine, decorative line across the fanned avocado slices. Cut  the lime in half. Squeeze a bit of juice from one half of the lime over the  top of each fan; cut the other half into 4 thin slices. Garnish the plates  with lime slices and serve.    Note: Avocado should be ripe, creamy, and of the Haas variety (the nubbly  black avocados, not smooth the green-skinned ones, which can be watery). A  delicate, deep red line of hot sauce painted across the avocado is visually  dramatic, and the spiciness accentuates the avocados cool smoothness. This  dish makes an elegant and very easy first course for a dinner party.    Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking MC  formatted by Brenda Adams <adamsfmle@sprintmail.com>    Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me    Posted to recipelu-digest Volume 01 Number 188 by Terry Pogue  <tpogue@idsonline.com> on Nov 1, 1997

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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 4

Calories: 90
Calories from Fat: 69 (77%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 287.9mg		10 %
Potassium 302.9mg		8 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 4g	16 %
	Sugars, other 2.7g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 90

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