Ingredients
| 1 Bag | Jack Link's Jalapeño Beef Jerky (80gm) |
| 1 Bag | Jack Link's Hickory Smoked Beef Jerky (80gm) |
| 1 Can | Sweet Corn (300gm) |
| 2 | Jalapeño Peppers (50gm) |
| ½ | Medium Sized Red Onion |
| ¼ | Bunch Coriander |
| 1 | Avocado |
| 450gm | Roma Tomatoes |
| ½ Can | Black Beans (75gm) |
| 3 | Limes |
| 1 tsp | Salt |
| 1 Bag | Bag of Multi-Coloured Tortilla Chips |
Instructions
- Start out by washing all of your vegetables and setting your work space up with a cutting board, a sharp knife and a stainless steel/large salad bowl.
- Make sure you have all the ingredients at close reach, this will make it quick and easy for you to make.
- Remove the Jalapeño and Hickory smoked Jack Links beef jerky from their packages and place into a food processor with a blade attachment inside.
- Using the Pulse function on the food processor, blend the jerky until it is cut up into small pieces, about the size of your pinky fingernail. Once you have reached this desired texture you can transfer the jerky into your bowl. (If you don’t have a food processor, you can do this step using a knife).
- Open your canned sweet corn and your black beans, be sure to rinse the black beans in cold water. You can then add both to the bowl with the jerky.
- Next you’re going to cut up your tomato (deseeded), red onion, jalapenos and avocado into a ¼ inch dice and add them to the bowl with the other ingredients.
- You can now chop your coriander, juice your lime and add both to the bowl along with the salt and give a gentle mix of all the ingredients. Be sure not to over mix so you don’t break down the avocado.
- It’s now time to taste your Jack Link’s Cowboy Caviar! Feel free to add more jalapeño if you like a bit more of a kick.
- Serve right away with tri-coloured tortilla chips for your guests, and dig in!
