Spicy-exotic avocado dip 'I Made'

Ingredients for 4 servings:

• 1 avocado(s), fully ripe
• 60 g coconut milk, creamy
• 4 g instant chicken broth
• 2 tbsp chili sauce (sweet and sour hot sauce, Thai style No. 4) see my recipes
• 2 garlic cloves, fresh
• 1 tbsp oil
• 2 tbsp lemon juice
• 3 tbsp guava juice
• 2 rice vinegar, mild, Chinese
• 1 tsp honey
• 1 pinch(s) of mace, finely ground, alternatively: nutmeg, freshly grated
• 1 small green chili pepper (cabe rawit hijau)
• 2 tbsp chili sauce (sweet and sour hot sauce, Thai style No. 4) see my recipes
• 1 tbsp dill, fresh
• e.g. chicken broth, instant, or salt
• e.g. honey or sugar
• n. B. Flowers and leaves for garnishing
• n. B. Dill
• n. B. Chili sauce (sweet and sour hot sauce, Thai style No. 4) see my recipes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from Lombok, Indonesia, original title: Sambal alpokat pedas khas ‘I Made’

Halve the ripe avocado lengthwise around the large pit, remove the pit, and scoop out 170g of green-yellow flesh from each half. For those who like it a little spicier, wash a small green chili, remove the stem, and quarter it crosswise without the seeds (or with the seeds for a spicier twist), then blend. Place the avocado flesh and all the other ingredients in a blender and blend on high for one minute. Add the remaining ingredients, mix, and season to taste. This dip goes better with many salads than any mayo. This is THE dip for fried squid rings.