Great guacamole
Chunky avocado, a bit of chilli and a zesty kick of lime cannot fail to make a fantastic guacamole
Red jalapeno relish
Serves 8
Easy
Prep:
no cook
A simple tomato and chilli salsa that really brings the heat. Try a spoonful on a plate of nachos with all the trimmings, you won't be disappointed
Skip to ingredients
- 4-5 big plum tomatoesroughly chopped
- 1 tbsp tomato purée
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1small red onionfinely chopped
- 75-100g red jalapeñosfrom a jar, finely chopped, plus a few extra to decorate
- ½ tsp coriander seedsground with a pestle and mortar
Nutrition: per serving
- kcal16
- fat0glow
- saturates0g
- carbs3g
- sugars3g
- fibre1g
- protein1g
- salt0.3g
Method
step 1
Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.
step 2
Leave to sit for 5 mins, then taste for spiciness – if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.
