Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Seasoned Loaded Guacamole
Details
- Servings: 4
- Vegan: True
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Cuisine
- Mexican
- antipasti
- condiment
- starter
- snack
- appetizer
- dip
- antipasto
- hor d'oeuvre
- spread
Ingredients
- 2 avocados, fairly soft, peeled and pit removed
- 1 tablespoon lime juice
- ¼ teaspoon white wine vinegar
- ½ red onion, minced
- 1 Serrano pepper, minced
- 2 tablespoons chopped cilantro
- 1 roma tomato, pulp removed, then diced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon cumin
- 1/8 teaspoon garlic powder
Instructions
In a medium bowl, mash avocado and mix with lime juice and vinegar.
Stir in the salt, pepper, cumin, and garlic powder.
Mix in red onion, Serrano pepper, cilantro, and chopped tomato.
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