Taco Guac
Ingredients 2 tablespoon Zims Smoked Garlic oil 1 Finely chopped red onion Pinch of salt 3 cloves Garlic,  1 tsp Coriander Half a punnet Cherry Tomatoes 1 whole Bell or Romano Red Pepper  Half Jar Zims Spicy OH! Relish 1 tsp Ground Cumin 2 cans Pinto beans, rinsed and drained, 0r Black eyed beans ½ cup water 2 tablespoons chopped fresh […]

Ingredients

2 tablespoon Zims Smoked Garlic oil

1 Finely chopped red onion

Pinch of salt

3 cloves Garlic, 

1 tsp Coriander

Half a punnet Cherry Tomatoes

1 whole Bell or Romano Red Pepper

 Half Jar Zims Spicy OH! Relish

1 tsp Ground Cumin

2 cans Pinto beans, rinsed and drained, 0r Black eyed beans

½ cup water

2 tablespoons chopped fresh Coriander

1 tablespoon Lemon juice 

Taco bread

Method

Heat Smoked Garlic Oil till shimmering. Add the onions. Cook, till softened and turning translucent, 5 to 8 minutes

Add the garlic, coriander and cumin. Cook, stirring constantly, until fragrant, 20 seconds. Add drained beans and water. Stir, cover and cook. Once done,reduce the heat lid and mash about at least half of the beans, until you reach your desired consistency.

Continue to cook the beans, uncovered, stirring often. Finely slice and add red pepper and cherry tomatoes . Stir in half a jar of relish. Remove the saucepan from the heat and stir in coriander and lemon juice.. Serve with smashed avocado if preferred

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