Roquamole Recipe
- 125g/4½oz Roquefort or St. Agur cheese
- 60ml/2fl oz soured cream
- 2 ripe avocados, peeled, stones removed
- 35g/1½oz sliced pickled green jalapeno peppers from a jar, chopped
- 2 spring onions, finely sliced
- ¼ tsp paprika
- corn tortilla chips, to serve
- Place the cheese and soured cream into a bowl and mash together with a fork until well combined.
- Add the avocado flesh and mash again.
- Add the jalapeno pepper pieces and spring onions and stir to combine.
- To serve, place the mixture into the centre of a serving plate, dust with the paprika and surround with tortilla chips.
