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Guacamole Pate With Salsa

Canadian.Recipes's picture
Ingredients
  Gelatin 1 1⁄2 Tablespoon (1 1/2 Package)
  Cold water 50 Milliliter (1/4 Cup)
  Ripe avocados 2 , peeled and pitted
  Sour cream 250 Milliliter (1 Cup)
  Mayonnaise 125 Milliliter (1/2 Cup)
  Lemon juice 50 Milliliter (3 Tablespoon)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot pepper sauce 1 Dash
  Garlic 1 Clove (5 gm), minced
  Tomato 1 Small, seeded and chopped
  Jalapeno pepper 1 Small, seeded and finely chopped
  Chopped fresh coriander/Chopped fresh parsley 50 Milliliter (1/4 Cup)
  Green onions 2 Small, finely chopped
  Tomato 1 , seeded and chopped
  Sweet red pepper 1 , seeded and chopped
  Jalapeno pepper 1 , seeded and chopped
  Chopped fresh coriander/Chopped fresh parsley 25 Milliliter (2 Tablespoon)
  Green onions 2 , chopped
Directions

In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
Heat gently over low heat for 2 to 3 minutes or until dissolved.
In food processor, puree avocados, sour cream, mayonnaise, lemon juice, salt, pepper, hot pepper sauce and garlic until smooth; blend in dissolved gelatin.
Stir in tomato, jalapeno pepper, coriander and onions.
Line 8 x 4 inch (1.5 L) loaf pan with plastic wrap; spoon in avocado mixture and cover with plastic wrap.
Refrigerate for 3 hours or until set. (Pate can be refrigerated for up to 1 day.)
SALSA: Combine tomato, red pepper, jalapeno pepper, coriander, onions and garlic.
Unmould pate onto serving plate; serve in slices with some salsa spooned down center of each.

Recipe Summary

Cuisine: 
Canadian
Method: 
Chilling
Occasion: 
Christmas
Interest: 
Party

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