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I love serving this dip with corn chips and Signature Blend Mexican Salsa when guests come over, but it’s also wonderful on tacos, nachos, burritos and anything Mexican inspired!

Ingredients

3 large ripe avocadoes

3 spring onions very finely chopped

4 tbsp The Chilli Project Jalapeño Hot Sauce

¼ bunch coriander (leaves only), finely chopped

Pinch of salt (optional)

Method

1. Remove flesh from avocadoes and place in a bowl with spring onions, The Chilli Project Jalapeño Hot Sauce and coriander.
2. Mash with a fork until well combined
3. Add a pinch of salt to taste

Notes

*If you really hate coriander, leave it out, and add a squeeze of lemon or lime juice to boost the flavour