Avocado Bravado 4.000

Julia Ewan for The Washington Post

May 24, 2006

This can be spread like a relish on top of grilled or pan-fried hot dogs (preferably skinless white hots, but red may be substituted). It also is a good appetizer dip for hot dogs cut into bite-size pieces.

Servings: 4
  • Avocado
  • 1/2 cup chopped green bell pepper
  • 1 1/2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 2 pinches cayenne pepper, or to taste


Mash the avocado flesh in a small bowl so that it retains some texture. Add the remaining ingredients and stir to combine. Cover and refrigerate for 1 to 8 hours.

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Recipe Source

This is adapted from a recipe that appeared in the Rochester Democrat & Chronicle.

Tested by Marcia Kramer.

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