You will need
1 large ripe avocado, peeled & seeded
2 spring onions, about 12cm, chopped
1 medium jalapeño, stemmed and seeded or 10ml – 20ml jalapeños in brine (drained)
½ green or yellow pepper (I usually omit this)
1 medium clove garlic
125ml (½ cup) tightly packed coriander leaves and stems
60ml parsley, tightly packed
15ml rice wine or white wine vinegar, omit or use less when using jalapeños in brine
25ml fresh lime juice
10-15ml olive oil (optional)
Pinch of salt and milled black pepper
To prepare
Place all the ingredients in a food processor or blender. Blend until smooth and creamy.
If it is too thick you can thin it down with olive oil or a little cold water.
Taste and adjust seasoning.
Refrigerate in an airtight container until required.
