- 1 medium red bell pepper
- 1 clove garlic, chopped
- 1 tablespoon [15 mL] olive oil
- 1 tablespoon [15 mL] Sherry [Xeres] vinegar or red wine vinegar
- 1 pinch salt
- 1 pinch ground black pepper
- 2 medium avocados
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- Preheat oven broiler.
- Blacken red pepper on all sides under preheated oven broiler, for approximately 10 minutes.
- Transfer blackened red pepper into a brown paper bag; leave to cool for 10 minutes.
- Then peel red pepper under cold running water.
- Half, remove membranes and seed pepper.
- Into a blender or a food processor, puree together red bell pepper, copped garlic, olive oil, Sherry vinegar or red wine vinegar, salt and ground black pepper until smooth.
- Peel then half avocados lengthwise; remove stones.
- Transfer then slice one avocado onto each of 4 serving plates.
- Coat each serving with 2 tablespoons [30 mL] red bell pepper puree, and serve.
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