Nachos dips Recipe

For Guacamole:

1. Peel and deseed the avocados. Chop them in dice.


2. In a bowl, mix the rest of the ingredients with the diced avocados.

For Sour Cream:

1. Grind the coriander seeds.


2. In a bowl, mix all the rest of the ingredients : Creme Fraiche, coriander seeds (already ground), salt, fresh crushed black Pepper and lemon juice.


3. The Zest of the lemon finely grated can be added to the sauce if you rather the sauce stronger on citric flavour.

For Salsa Fuego:

1. Preheat the oven at 250C.


2. In an oven tray, place the tomatoes, peppers (red and Bonnet), garlic bulb and onion, and add to them the oil, salt and sugar. Mix well. Then into the oven for 20 mins.


3. Once out of he oven, let them cool down. Deseed the Bonnet and slip the garlic cloves out of their skin.


4. Put all the ingredients (cooked and not cooked ones) into a liquidiser and blitz until everything is combined. DO NOT add the roasting juices from the oven tray.

Enjoy!
Recipe available on YouTube