|per 100 g||Total Recipe|
|Gross weight||100 g||282 g|
|Energy||421 kJ / 101 kcal||1185 kJ / 284 kcal|
|Sat. fat||2 g||4 g|
|Unsat. fat||6 g||15 g|
|Fibre||5 g||13 g|
|Salt||430 mg||1211 mg|
40 gCherry tomato red
40 gRed Onion
10 gChili pepper
7 gCulantro, long coriander
3 gSea salt
1 gPepper, black
1 gChili powder
282 gTotal recipe weight
Place the frying pan on a medium heat and toast the chili powder for about two minutes until it become fragrant and slightly darker. Be careful not to burn.
Peel and destone the avocado then cut it into cubes and place in the bowl.
With a fork, mash the avocado to a consistent pulp and mix through the toasted chili powder.
Half the cherry tomatoes and remove the soft centers. Then finely chop the remaining tomato flesh.
Deseed the chili pepper, chop finely, also chop the cilantro (long coriander) finely.
Finely dice the onion to less than 0.25cm and add all the ingredients to the bowl.
Season with some salt and black pepper.
Take a half of the lime and squeeze juice to taste over the bowl.
Mix the ingredients well and balance the flavouring to your liking.
Serve with Nachos and slice the remaining lime into parts and use these to liven up your beer.
Experiment with different chili pepers and powders.
E.g. jalepeno pepper gives a nice spice kick and an interesting flavour profile.
Chipottle peppers add a smokey flavour dimension to the dip.