Three Dips and Chips

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Prep time 10 minutes
Cook time Nil
Serves 4-6



For the Pico De Gallo;
½ cucumber, deseeded and diced
1 red onion, finely diced
1 tomato, deseeded and diced
2 tsp Coriander roots, thinly sliced
1 tbsp Pukara olive oil
Pinch of Tasman sea salt
½ a lime
For the Guacamole;
2 avocado, diced in the skin
Pinch of Tasman sea salt
½ a lime
2 tbsp Old El Paso guacamole spice mix
For the Red Sauce;
Old El Paso mild salsa

To serve;

½ bunch coriander  
Old El Paso Crunchy Nachips original
1 tbsp Pork crackling, crumbled



Step 1 To make the Pico De Gallo; Combine cucumber, red onion, tomato, coriander roots, olive oil, salt and juice of ½ a lime in a bowl.

Step 2 To make Guacamole; add avocado, pinch of salt, juice of half a lime, guacamole spice mix and mash together using a fork.

To serve, place Guacamole, Pico De Gallo and Red Sauce (mild salsa) in three separate bowls. Top Guacamole with crumbled pork crackling and fresh coriander. Serve with a side of corn chips.