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Guacamole Pate With Salsa

  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2266 Calories from Fat 1851

% Daily Value*

Total Fat 211 g324.9%

Saturated Fat 46.9 g234.3%

Trans Fat 0 g

Cholesterol 219.3 mg73.1%

Sodium 1889.9 mg78.7%

Total Carbohydrates 75 g24.9%

Dietary Fiber 38.5 g154.2%

Sugars 26.4 g

Protein 39 g78.9%

Vitamin A 300.3% Vitamin C 520.7%

Calcium 46.5% Iron 37.1%

*Based on a 2000 Calorie diet

Guacamole Pate With Salsa Recipe