Guest blogger: Vegan Olive

Los Antojitos use lots of avocados in their cooking, of course. I mean, you can’t have Mexican cooking without it and some of their dishes are Picado Guacamole and Chilled Avocado soup – as an amuse bouche.   I really like the sound of the avocado soup, I will have to copy that idea.

So, having received samples of Los Antojitos’s Scotch Bonnet sauce and flavoured salts, in lime or chilli & lime flavour, and, with an avocado ripening in my fruit basket – I made a quick dinner of avocado and chilli & lime pan roasted tomatoes on tortilla.

Serves 1

12 cherry tomatoes
2 tsp rapeseed oil
Chilli & lime salt
Scotch Bonnet sauce

Put the tomatoes and a good sprinkle of the salt in a pan with the oil and cook for about 5 mins until the tomatoes are just about to burst.  

Prepare and roughly mash the avocado and warm the tortilla.   Spread the avocado on the tortilla, arrange the roast tomatoes on top, with a  good drizzle of Scotch Bonnet sauce and a good grind of black pepper.  

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