Mexican dips: Avocado & pickled jalapeño dip

[Serves 4]

2 garlic cloves, chopped 3 tbsp olive oil 20g coriander, finely chopped 1 tsp white wine vinegar 1 avocado, peeled, diced 3 tbsp pickled jalapeños, finely chopped Sea salt and black pepper Nachos chips to serve

1. In a pestle and mortar, pound together garlic, olive oil and coriander. Add vinegar, place mixture in a bowl, toss in avocado and pickled jalapeños, season and stir to combine. Serve with nachos chips.

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