Last Summer I made a delicious Feta Salsa for a family BBQ. With the warmer days looming (hopefully!) I thought I would have a go at creating a new version using one of my favourite local cheeses - Cornish Blue. Nigella lovers will know that she made the Blue Cheese and Avocado combo famous with her Roqueumole, but I have taken her recipe as a base and personalised it. I used the salsa on homemade burgers in this instance, but it could also be used as a dip for crudites. It needs to be made as close to when you want to serve it as possible as the avocado will discolour (it's still fine to eat but wont look very appetising).
CORNISH BLUE AND AVOCADO SALSA
| Serves: 4 | Prep Time: 10 Minutes | Cook Time: - | Total Time: 10 Minutes |
- 2 ripe Avocado's
- 125g Cornish Blue Cheese
- 60ml Sour Cream
- 1 Red Chilli finely chopped
- 1/4 TSP Smoked Paprika
- Juice of 1 lime
- Salt and Pepper
- Step 1: Mash the avocado's in a mixing bowl.
- Step 2: Crumble in the blue cheese then stir through all the other ingredients. Mix thoroughly then transfer to serving dish.