When I served this to people new to food like this they assumed it was made with tomatoes. It isn’t, but it tickles the palate in a similar way and is kinder on the digestion.
I large red capsicum pepper
I small tablespoon tamari
I pinch cayenne
A tiny piece of garlic
I tablespoon lemon juice
I tablespoon olive oil
½ a small red onion
Blend everything except the avocado in the food processor until grainy. Chop the avocado very finely and add about a quarter of it to the mixture and process for a few seconds only to thicken the mixture slightly. Chop the onion very finely and add to the mixture with the rest of the avocado. Process for two seconds. Add a little more cayenne if you like it spicy, but beware as it will taste even more spicy when it’s been sitting for a little while and the flavours have mixed in.
Serve with the corn chips. It’s also lovely as an hors d’ouvre served in small spoonfuls in large basil leaves.
Why are women still binding their feet? To me, there...