Lots of great feedback from this reciep that appeared in last week's newsletter. Fresh, spicy and a nice alternative to traditional guacamole.
Makes about 3 cups
1/3 cup chopped red bell pepper
1 habanero chile with seeds
6 tablespoons distilled white vinegar
2 (6- to 8-ounce) firm-ripe avocados, coarsely mashed (1 1/2 cups)
1 cup chopped tomato
1 cup chopped white onion
3/4 cup chopped cilantro
Purée chiles, vinegar, and 1 teaspoon salt in a blender. Transfer to a bowl and stir in remaining ingredients. Flavors develop best if you can refrigerate this for a couple of hours before service.