Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun. It is served like a relish or dip with many West African dishes, particularly grilled meats. Variation: Add 1 bell pepper, chopped
This recipe from Chef V. Morin, who writes, "avocado is an awesome fruit. I like avocado for breakfast it is full of vitamin A. and it can be made into an incredible mousse as well, served with seared shrimp or scallops and your favorite chile. I like Chipotle. Check out one of my favorite recipes for Avocado Mousse. Enjoy !!!"
Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.
To the members of the Madd Momma and The Kid barbecue team, sauce should be a finishing touch and only used during the final stages of barbecuing. In this recipe, they use honey to get the sweet heat they like.
This recipe and others can be found in the following article:
Here is a recipe for unleavened corn tortillas with chile powder added. For a leavened version, see the recipe for Sonoran Enchiladas. The yield will vary as to the size that they are rolled out, but a 7-inch diameter is standard. Feel free to use blue corn masa harina to make the slightly coarser blue corn tortillas.