Three Dips and Chips


PREP TIME 10 minutes


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 the guacamole; add avocado, a 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.