For the perfect accompaniment to your Mexican feast, try this chunky avocado and olive salsa.
- 85g (1/2 cup) pitted green olives, coarsely chopped
- 1 avocado, halved, stone removed, peeled, finely chopped
- 1 tablespoon finely chopped pickled sliced jalapenos
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon fresh lemon juice
- Combine the olive, avocado, jalapenos, chives and lemon juice in a bowl. Cover with plastic wrap and set aside for 1 hour to develop the flavours.