image via angela mayhoe
WHAT THE RED HELL?
Avocado, the green goddess of my food supply that never disappoints, unless you get them from Trader Joe’s (sorry TJ but every avocado that I have every purchased is a no bueno). I’ve been “test kitchining” (is that a word?) avocado toast for some time now and I have finally mastered a perfect quick and easy version that compliments my lazy mornings when I want breakfast in five minutes. It only requires a couple of ingredients but to totally throw in a curve ball, one of the them comes from 6,463 miles away - Red Hell.
I discovered Red Hell from Mamma Agata’s Cooking School (here) (to purchase here) and my life has been so much better. Red Hell is a combination of sweet peppers, garlic, celery, chili peppers and sunflower oil. The moment it hit my lips, I was all in and needed it on everything I ate. So, I was beyond excited when my two jars showed up on my doorstep after being on the waiting list for about 3 months - yes there’s a list - yes it’s worth the wait.
red hell avocado toast
2 thick cut slice of artisan bread
1 ripe avocado
1 tbsp of Red Hell
Pinch of chia seeds
Lightly toast the bread
Slice the avocado in half - scoop each half on bread. Mash the halves on the bread. I leave some pieces whole while smashing other pieces - it creates great texture
Sprinkle a pinch of chia seeds
Top off with Red Hell* - add salt if needed
*Substitute for Red Hell - crushed red pepper flakes w\olive oil