Chilli cheese balls with guacamole, corn on the cob and grilled tomatoes

Prep Time:

–

Cook Time:

approx. 30 minutes

Cooling Time:

–

Servings:

Ingredients

For the guacamole:

2 avocados
1 garlic clove
1 lime
1 teaspoon SALDORO ancient salt
Pinch of sugar

For the chilli pepper cheese balls:

600 g ground pork
100 g grated cheddar cheese
2 green chilli peppers, finely chopped
1 to 2 teaspoons cayenne pepper
2 teaspoons cumin
2 teaspoons SALDORO ancient salt

Additions:

4 corn on the cob, blanched
4 tomatoes
SALDORO ancient salt
1 bunch cilantro
1 red chilli pepper
1 lime

Instructions

Press or mince garlic and squeeze lime. Combine both with avocados, salt and sugar This works best using your hands.
Combine chilli peppers, ground meat, cheese, SALDORO ancient salt and spices. From the mixture, form little balls about the size of table tennis balls.
Halve tomatoes crosswise, remove the stalk and salt lightly.
Place the tomatoes on the grill, cut side down, and cook. Alongside them, grill corn on the cob and chilli cheese balls.
Coarsely chop cilantro and slice the chilli peppers into fine rings. Cut the lime into quarters.
Sprinkle cilantro, chilli rings and lime juice over the chilli cheese balls, guacamole, corn on the cob and grilled tomatoes and serve along with the lime slices.

Our recommendation:

SALDORO^® Ancient Mill Salt Bag 600 g

SALDORO coarse ancient mill salt with no additives. The rock salt is 250 million years old and comes from salt deposits in northern Germany. The re-sealable stand-up pouch is particularly convenient for refilling salt mills.

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