healthy food. recipes. reviews.
This is my first Alton Brown recipe, and it turned out pretty well. It tastes good and keeps for months, resulting in the wonderful advantage of not having to find just-ripe avocados every time you want the flavor. If you need any added incentive, it’s really easy to make! The butter goes well just on plain bread, or as sandwich spread, or burgers, or anything else you want to put it on!
The only thing you absolutely must remember is not to use under-ripe avocados. Really. I can hear you saying “I’ll see. It’ll be allright.” Don’t do it. I did, and it took much much longer and was more painful than I imagined when I had the aforementioned thoughts.
Cut the avocados in half, de-seed, and scoop out the flesh as described before. Put the avocado flesh and the rest of the ingredients into a food processor or blender, and mix till the stuff reaches a smooth consistency. Then spoon the mixture out on parchment in the form of a log, fold the paper over, compact, and twist the ends like a toffee (see picture). Put in the fridge for 3-4 hours, and you’re done.
As you can see, I am ad-libbing with the spices, so do not hesitate to experiment yourself! (And remember to let us know how it turns out.)