2 avocados 1 small onion, finely chopped 1 clove garlic, minced 1 ripe tomato, chopped 1 lime, juiced 3 tablespoons Cornish Gargoyle chilli sauce salt and pepper to taste Peel and mash avocados in a medium serving bowl.


Hot Mexican Fondue

1 15 1/2 ounce can refried beans 1/2 pound (2 cups) grated Cheddar cheese 2 tablespoons butter 2 tablespoons minced scallion 1 clove garlic, minced 1/2 teaspoon Worcestershire sauce 1 cayenne pepper, seeded and chopped 3 tablespoons Cornish Gargoyle sauce 3/4 cup beer at room temperature Combine all the ingredients except the beer in a heavy saucepan.