MEXICAN TEQUILA SALSA
PREPARATION: 10min ~ COOK: 5min ~ READY IN: 20min
1⁄2 cup pecans
300 g cherry tomatoes, roughly diced
1 gala apple, diced finely
1⁄2 red onion, finely diced
1 red chilli, deseeded and diced
1 green chilli, deseeded and diced
1⁄2 white onion, finely diced
2 lime, juiced
1 ripe avocado, diced
2 tsp tequila
2 tbsp Hillfarm Lemon Infused Canola Oil
1 bunch fresh mint
Salt and pepper, to season
- Roast the pecans seasoned with salt, in the oven at 180 degrees celsius, for approximately 5-10 minutes, until crunchy and set aside.
- Combine all other ingredients in a bowl, add the tequila and lemon oil to dress.
- To serve top with roasted pecans and corn chips.