2 envelopes unflavored gelatine
1 cup cold water
6 ripe medium-size avocados
2 cup finely chopped onion
3/4 cup light sour cream
6 tablespoons fresh lemon juice
1 medium-size fresh jalapeo chile, cored,
seeded and finely chopped
3 cups chopped fresh cilantro
1 teaspoon salt
Sprinkle gelatine over cold water in small saucepan; let stand to soften for 5 minutes. Place over low heat; stir to dissolve gelatine. Cool to room temperature.
(Recipe Continues Below)
Peel and pit avocados. Mash in bowl. Stir in gelatine, onion, sour cream, lemon juice, jalapeo, cilantro and salt. Scrape into a 6-cup ring mold; cover. Refrigerate until firm, 3 hours or overnight.
Unmold. Serve with tortilla chips or toasted pita bread.
(Recipe Continues Below)
