Avocado salsa with paprika corn cracker cups

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Salsa for 6

Ingredients:

  • 4 medium fresh tomatoesDSC01523 small
  • ½ medium green pepper
  • ½ medium yellow pepper
  • ½ medium orange pepper
  • 2 medium ready to eat avocados
  • 2 limes to serve with
  • 1 red onion
  • 1 garlic clove
  • Olive oil
  • 1 whole lime zest

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    waiting to be served

  • Salt
  • Big hand full of fresh coriander
  • 6 paprika corn cracker cups

Method:

Wash and cut the tomatoes, sweet peppers in the same size. Thinly slice the onion in a way to obtain half circles.

Halve the avocado, remove the stone, score and bathe in lime juice. Chop the coriander.

In a big bowl, combine, the tomatoes, peppers, red onion, crush the garlic on top, add the lime zest, coriander & salt toss.

Serve the avocado in the cracker cups with the salsa on the side. Drizzle with oil and leave the guest to squeeze the lime on their own plate…

Enjoy!

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Serving suggestion

Click to see the main from this menu and the dessert 1dessert 2.

Don’t forget to post a comment and listen back to the show on Croydon Radio with Tom C.

Paprika corn cracker cups

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To make 6 to 7 cracker cups…

Ingredients:

  • 150g plain flour – From foodbank – or 68p from LIDLDSC01495 small
  • 50g coarse corn (optional) – 10p
  • 1 teaspoon oregano – from cupboard
  • 1 teaspoon paprika – from cupboard
  • Salt – from cupboard
  • 50ml corn oil – from cupboard
  • 6 tablespoons water

1kg of coarse corn costs £1.49 from Tesco

Preheat the over at 180C.

Method:DSC01498 small

Mix the oil and water together with the corn. Cover and leave aside for 10 minutes. The coarse corn is very hard and needs time to soften. Skip this step if not using coarse corn.

After 10 minutes, add the flour, salt, paprika, oregano and mix well by hand. The consistency we are looking for is a soft dough very near to being a crumble, but that can be shaped.

Once the dough is mixed. Cover with cling film and set aside for 10-20 minutes.DSC01500 small

To make the cups, use cupcakes moulds, spay the inside with oil and press in very tightly the dough. The thinner the sides, the better.

Once all the cups have been filled, place in the oven for 12-15 at 180C.

Remove the tray from the oven and leave the cups aside to cool down. To remove the cups from the mould, gently tap the whole tray on a hard surface to easy them from the bottom of the tray, then gently remove.DSC01501 small

If you do not have cupcakes moulds, just lay the dough on a sheet of baking foil, place another sheet on top of the dough and flatten with the rolling pin or wine bottle. Again, the thinner the better. Just remember how thin the shop bough cracker are and try to emulate.

Once the dough is flattened, remove the top baking foil and score the dough using cookie shapers or just the back of a knife.DSC01517 small

Place in the oven to bake for 10 minutes at 180C, leave to cool and use as you wish.

I used it for the starter of my Mexican menu.

Click here to see the starter, main and dessert 1 & 2 from this menu.DSC01521 small

Don’t forget to post a comment below!

See ya!

 

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Can you see the cup?