Spanish Avocado Spread

3 Cups

  • 1 large green bell pepper
  • 1 medium white onion, roughly chopped
  • 3 medium cloves of garlic, cut in halves
  • 1 1/2 cups fresh cilantro leaves and some stems
  • 1 1/2 cups fresh parsley leaves
  • 1/2 tablespoon freshly grated gingerroot
  • 1/2 medium Serrano pepper, stem and seeds removed
  • 1 tablespoon plain rice vinegar
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 ripe avocados, peel and pit removed
  • 2 tablespoons canola oil
  1. Cut bell pepper into halves and remove seeds and membrane. Roast on gas flame or under HIGH broiler until blistered. Cover charred bell pepper under a tea towel until slightly cooled. Scrape most of the charred pepper skin off with a paring knife. Quarter the pepper and place in food processor.
  2. Add remaining ingredients to the bell pepper in the food processor. Pulse until smooth. Season with additional salt or vinegar, to desired taste.