* Le Rougail z'Avocat - Avocado Rougail *

The name Rougail comes from the Creole rougail Malagasy rogaye, ro mean juice, sauce, and gaye, spicy.

Ingredients (serves 4):

 2 avocados ripe
 2 cloves garlic,
2 shallots,
1 lime,
2 tablespoons of ketchup, (yes, tomato ketchup!)
 2 to 3 pinches of salt,
2 small red chilies or cayenne 2 teaspoon cayenne powder
2 tablespoons of olive oil.

Time needed:
Preparation: 20 minutes
Chilling: at least 30 minutes.

Method:

Cut the avocados in two, remove the flesh and in a small bowl, crush with a fork.

Peel the garlic and shallots. Chop the shallots finely, mince de garlic cloves and add to the bowl.

Grate the lime zest in the bowl, squeeze the juice and recover its pulp and add to the bowl.

Wash peppers, cut in half, remove seeds and cut very finely and add to the bowl.

Add salt, ketchup and oil, mix well, taste and adjust seasoning if necessary with salt and cayenne powder and set aside in the refrigerator at least 30 minutes.

Serve cold.

Can be stored for a few days in the refrigerator in a tightly closed jar.

Accompany meat or fish dishes, grilled or curry. The quantity of chilli has to be adjusted according to your taste.