Zingy Guacamole Dip
A sizzling and popular Mexican dish. The cool avocado and zingy lime will balance the flavours against the hot, smoky chilli. Serve as a dip with tortilla chips, over a jacket potato or alongside barbecued meat.
- 3 tbsp rapeseed oil (or my Chipotle Chilli Oil)
- 1 large red onion, finely chopped
- 1 clove garlic, crushed
- 2 chipotle chillies, finely chopped
- 3 medium avocado, peeled and stone removed
- 2 tbsp chopped coriander
- 2 limes, juice only
- 8 ripe tomatoes, cubed
- 1 pinch brown sugar
- Heat a little rapeseed oil in a frying pan and fry half the onion along with the garlic and a pinch of the chilli until the onion is soft. Transfer to a bowl and allow to cool.
- Add the avocado flesh and stir in half the chopped coriander. Season with 1 tablespoon of the lime juice and a pinch of salt and freshly ground pepper. Blend to a paste with a stick blender.
- In another bowl, combine the tomatoes, rapeseed oil, sugar, the remaining onion and lime juice, and a little salt and freshly ground pepper. Stir through the remaining coriander, and also the remaining chopped chilli, to your taste.
- Spoon the tomato salsa into the bottom of a serving dish and then top with the guacamole purée.
Chipotle Chicken Stew
Bring a touch of Latin America to your midweek meal with this healthy, easy one-pan supper. Perfect for all the family and great served with corn tortillas or pitta bread.
- 1 tbsp rapeseed oil
- 2 red onions - 1 finely chopped and 1 cut into rings
- 2 garlic cloves , finely chopped
- ½ tsp dark brown sugar
- 2 chipotle chillies – finely chopped
- 400g can of chopped tomatoes
- 4 skinless, boneless chicken breasts
- A handful of roughly chopped coriander leaves
- Heat the oil in a saucepan. Add the chopped red onion and cook until softened. Add the garlic for the final minute.
- Stir in the sugar, chipotle chillies and tomatoes.
- Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked through (add a splash of water if the sauce gets too dry).
- Remove the chicken from the pan and shred with 2 forks and then stir back into the sauce. Scatter the red onion rings, coriander leaves, and serve with brown rice.