I had a bag of avocados, a lot cabbage and I just got these really special Chiltepin Peppers. Crocked Sky Farms sells them at Pinnacle Peak Farmers Market. I learned about the Chiltepin Pepper at The Barrio Reserva. One of the dishes I tried there had these special little peppers in it and the pepper has a really great long lasting taste to it and don’t seem spicy at first but then they turn extremely spicy. I only used three at first of the tiny Chiltepin Peppers in that big bowl but later added two more. I was told that Chiltepin peppers are sold at Ranch Market so you might be able to find them there. An easier to find pepper that’s very similar and cheaper is the Chile Pequin. I found them at WinCo. This slaw is tasty and healthy…I thought the avocados are rich and creamy so I didn’t use any added oil here. All the flavors go together well most people will enjoy it. The slaw also stays fresh for about a week.

Ingredients for about 8 servings

2 lbs avocados (about 8 small sized ones)

1 lemon (just the fresh squeezed juice)

1 lime (just the fresh squeezed juice)

1 1/2 lb cabbage – shredded very thin

1 carrot – shredded

1 15oz can 50% less sodium black beans – drained and rinsed at least three times

1/2 cup scallions – chopped

1/4 cup pumpkin seeds – toasted (save to top the slaw)

2 garlic cloves – grated

1/4 cup sugar

1/2 teaspoon oregano

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 Tablespoon kosher salt

3 CHILTEPIN peppers – (to start with….add one more at a time to your liking) you need to crumble the peppers well – (you can substitute Chile Pequin if you can’t get chiltepin peppers) – or to taste you might want more or less

4 Tablespoons sherry vinegar

1/2 cup cilantro – chopped

1/4 cup parsley – copped

Directions

Get out a large mixing bowl. Carefully cut into the avocados and go around the big seed inside. Twist the avocado halves, remove the big seed. Score each avocado half and scoop out with a spoon. Repeat till you did all the avocados.

Pour the lemon and lime juice over the avocados.

Add the cabbage and carrots.

Add the kosher salt and sugar and mix.

Let the bowl sit on the counter for a half hour.

Add the remaining ingredients (except for the pumpkin seeds…use them to finish) and mix well.

Taste for seasoning and adjust if necessary.

Top with toasted pumpkin seeds.

Serve in tacos, over fish or chicken or just as a side.