RECIPE

Jalapeño chili pepper and coriander seeds with guacamole and pico de gallo (tomato, onion, coriander, jalapeño chili pepper salad)


SERVINGS:

4

INGREDIENTS:

1 jalapeño smoked loin

For the guacamole :

2 Avocados
½ Red onion
1 Small tomato
Juice of 2 limes
1 Tablespoon of chopped fresh coriander
Salt

For the pico de gallo (tomato, onion, coriander, jalapeño chili pepper salad):

2 Large tomatoes
½ Red onion
Juice of 1 lime
1 Seedless chopped chili pepper (optional)
1 Tablespoon of chopped fresh coriander
Salt
Pomegranate seeds (optional)
2 Tablespoons of sour cream
Nachos

INSTRUCTIONS:

Dice the jalapeño smoked salmon loin into bite-sized cubes. It is recommended to store in the freezer for approximately 15 minutes, this way it will be easier to handle the salmon.  For the guacamole: Cut the avocados in half and scoop out the flesh, throw out the stones. Finely dice the tomatoes, finely chop the onion. In a bowl, add the avocado flesh, lime juice, coriander, tomato, onion and salt, mash using a fork.

For the pico de gallo (tomato, onion, coriander, jalapeño chili pepper salad) :

Finely dice the tomatoes, finely chop the onion, add all the ingredients into a bowl, mix thoroughly. Serve the jalapeño diced smoked salmon cubes, with the guacamole, pico de gallo (tomato, onion, coriander, jalapeño chili pepper salad), sour cream and nachos. Garnish with pomegranate seeds (optional).

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