Serves 5-6
Ingredients
Guacamole
2 ripe Reed avocados
½ red capsicum, finely diced
½ small red onion, finely diced
⅓ cup chopped fresh coriander
2 tablespoons lemon or lime juice
1 tablespoon sweet chilli sauce
1 teaspoon chilli sauce
Table salt
Pickled Red Onions
½ cup white wine vinegar
½ cup water
3 tablespoons caster sugar
1 teaspoon table salt
1 red onion, thinly sliced
To Assemble
150g chorizo, thinly sliced
300g jalapeno or other flavoured corn chips
¼ cup fresh coriander leaves
1 green chilli, thinly sliced
Hot sauce
In a large bowl, mash the ripe avocado flesh with the back of a fork until chunky. Add the remaining ingredients and mix together. Taste the guacamole and adjust the lime juice, hot sauce and salt depending on your preference.
Combine the white wine vinegar, water, caster sugar and salt in a small saucepan. Bring to a simmer then remove from the heat. Add the sliced red onion and set aside for at least 15 minutes.
Fry the chorizo in a frypan over a medium heat, stir regularly until crispy – most chorizo is very fatty so you won’t need any oil, if it’s looking a little dry, add 1-2 teaspoons of neutral oil.
Place a generous spoonful of guacamole on each corn chip. Top with fried chorizo, pickled red onions, sliced chillies, coriander and hot sauce.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz