RECIPE | Boerewors nachos

Serves: 6

Difficulty: Easy, 45 minutes

Guacamole:

2 ripe avocados

Handful chopped fresh coriander

1 small red onion, finely chopped

Handful baby tomatoes, diced

1 fresh chilli, chopped (optional)

Juice of 1 lime

Salt and pepper, to taste

Salsa:

250ml (1 cup) baby tomatoes, diced

1 red pepper, cored, seeded and diced

1 fresh chilli, diced (optional)

15ml (1 tbsp) red wine vinegar

Pinch of sugar

Salt and pepper, to taste

Other ingredients:

8 tortillas, cut up and baked till crispy, or 1 large packet of nachos

100g (1 cup) grated cheddar cheese

400g boerewors, cooked and sliced into bite-sized chunks

To serve:

Sour cream or crème fraiche

Pickled jalapenos, sliced

Method:

1) For the guacamole, mash the avocados roughly with a fork and mix with the other ingredients. Set aside.

2) In a separate bowl, mix all the ingredients for the salsa and set aside.

3) Arrange the baked tortilla triangles or nacho chips in an ovenproof dish and sprinkle with the cheese. Place under the grill until the cheese has melted and starts to bubble.

4) Top the tortillas with the boerewors, guacamole, salsa and a scoop or two sour cream or crème fraiche. Serve with pickled jalapenos.