Tapas are a wide variety of appetisers or snacks in Spanish cuisine. They may be served cold or warm. In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. Chef Suné Niemand shares more of her bar food delights.
|1||small white onion, finely chopped|
|1||large jalapeno peppers, seeds and ribs removed if desired, minced|
|30ml||finely chopped fresh coriander, plus more to taste|
|1||medium tomato, seeds removed, cut into small dice|
- In a medium bowl, combine the salt, onion, jalapeno, and cilantro, using the back of a wooden spoon.
- Cupping the avocado with the palm of your hand, split it in half lengthwise and remove the seed. Slice it lengthwise into thin strips, then crosswise to make small dice.
- Scoop out with a spoon.
- Add the avocado to the bowl and mix thoroughly into the paste.
- Add the tomatoes and coriander, if desired, and serve with corn chips.
- The dip can be refrigerated in an airtight container, with a piece of plastic wrap laid directly on the guacamole to prevent it from discolouring, for up to four hours.