Byodo corn crisps with two different dips

Byodo Corn Crisps with two different dips

Ingredients coriander and avocado dip
  • ½ ripe avocado
  • 2 tbsp Byodo Mayonnaise
  • 1 tbsp sour cream
  • 3 tbsp lemon juice
  • 10 sprigs of coriander
  • 3 sprigs of parsley
  • 1 pinch Espelette pepper or chilli powder
  • Byodo Sea Salt
  • Pepper
Ingredients tomato salsa
Method for the coriander and avocado dip

Halve the avocado and scoop out the flesh using a spoon. Add it to a bowl and mash with a fork, combining it with the Byodo High Quality Mayonnaise, the lemon juice and the sour cream to produce a cream. Strip the coriander and parsley leaves from the stems and chop coarsely. Stir into the avocado cream. Season well with salt and pepper and add Espelette pepper or chilli powder to taste.

Methode for the tomato salsa

Chop the onion and garlic finely. Deseed the chilli and chop into small pieces. Sweat the onion and garlic in Byodo Frying Oil Olive. Add the tomatoes, Byodo Tomato-Bell Pepper Concentrate, Byodo Beer Vinegar, chilli, smoked paprika, thyme leaves and agave syrup. Allow to simmer over a low heat for 15 minutes. Season with Byodo Premium Sea Salt, fine and pepper.

Out tip:
The Byodo corn crisps in four delicious flavors go perfectly with these dips!