Ingredients:
- 3 Tbsp Mex-Can Cilantro Sauce.
- 2 Avocados.
- 2 Limes.
- 3 Tbsp of white vinegar.
- Salt and pepper.
15 minutes
2 servings
Appetizer
Low
Difficulty
How to prepare:
- In a processor add the peeled avocado and cut into pieces.
- Add the lime juice, vinegar and process the ingredients very well until smooth.
- Add the olive oil and a little water and mix again until it gets smooth.
- Add salt and pepper.
Serve the vinaigrette and enjoy it. We recommend using freshly made to prevent oxidation.
Fondue of Mex-Can Tamarind Chipotle
Ingredients: 3 Tbsp Mex-Can Tamarind Chipotle. 190 gr of cream cheese. ½ cup of sour cream. 1/3 cup of milk. ½ cup of shredded gruyere
Dressing with Mex-Can Bird’s Beak Botanera
Ingredients: 3 Tbsp Mex-Can Bird’s Beak Botanera. 60 gr of Parmesan cheese. 1 tbsp de Worcester sauce. 3 tbsp of mayonnaise. 1/ tbsp of vinegar.
Cilantro Sauce Dressing
Ingredients: 3 Tbsp Mex-Can Cilantro Sauce. 1 cup of greek yogurt. 1 Tbsp of chives. 1 lime. ½ tbsp of vinegar. 1 pinch of pepper.
