2 spring onions, trimmed and roughly chopped
1 small green apple, peeled, cut and cored and roughly chopped
1 red chilli, deseeded and roughly chopped
2 avocado, halved, stone removed
juice of 1 lemon or 2 limes
1 handful coriander leaves
extra virgin olive oil
Proper Hand Cooked Chilli Lime Tortilla
Put the spring onion, apple and chilli in a food process and process to chop a little more, but still leave some texture. Scoop the flesh from the avocados and add to the processor along with the lemon or lime juice and a little salt. Process until the rough puree.
Put in a shallow bowl and top with the coriander leaves. Splash with a little extra virgin olive oil.
Serve with Proper Hand Cooked Chilli Lime Tortilla
- Taste adding extra lemon juice is you need more tartness.
- We’ve topped with a few baby nasturtium leaves as well. They have a wonderful pepperiness to them, but you could use rocket leaves.
Recipe provided by Life and Leisure + NZ Food Awards