Memories Of A Cuban Kitchen/Mary Urrutia Randelman 1992

Avocado Sauce (Salsa de Aguacate)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1-1/2 to 2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 large, very ripe avocados, peeled and pitted (reserve on pit) juice of 1 lime 1/2 cup finely chopped pimiento-stuffed green olives
1 tablespoon brine-packed Spanish capers, drained salt and freshly ground black pepper to taste 6 tablespoons pure Spanish olive oil



1 Using a fork, in a nonreactive bowl, mash the avocados to a paste. Add the lime juice, olives, capers, salt, and pepper, blend well, and mix in the olive oil. Place an avocado pit in the sauce to keep it form darkening, and refrigerate until ready to serve.

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