INGREDIENTS:
For chips:
Corn tortillas – 8 pcs., cut into small triangles
Olive oil – 1 tbsp.
Lime – ½ pcs.
Ground Zira – ½ tsp.
Ground chilli – ½ tsp.
Salt
For salsa:
Tomatoes – 250 g
Cherry tomatoes – 50 g
Green Chilli – 50 g
Jalapeno Peppers – ⅓ pcs.
Onion – ⅓ pcs., Cut into cubes
Garlic – ½ cloves
Lime – ¼ pcs., Squeeze
Ground black pepper – ⅓ tsp.
Coriander – ½ tsp.
Stevia or sugar – ½ tsp.
Salt
For guacamole:
Avocado – 3 pcs., Peel, remove the bone
Lime – 1 pc., Squeeze
Jalapeno pepper – ½ pcs., Clean from seeds, grind
Tomato – 1 pc., Peeled from seeds, cut into small cubes
Onions – ½ pcs., Finely chopped
Garlic – 1 clove, grind
Coriander – ⅓ tsp.
Ground Zira – ⅓ tsp.
Cayenne pepper – ⅓ tsp.
Salt
- Preheat oven to 175 degrees. Put the tortilla pieces on a baking sheet. Mix olive oil and lime juice, sprinkle with the mixture of chips and season them with spices. Bake for about 7 minutes, then turn the baking sheet over, place it in the oven near the edge and bake for another 8 minutes, until the chips become crispy.
2. Cook the guacamole. Crush the avocado, pour in lemon juice and season with salt. Then add the remaining ingredients and blend in a blender until smooth.
3. Prepare the tomatoes for salsa: cut in half, salt, season with black pepper and coriander. Redden the tomatoes in the oven for 15 minutes at a temperature of 250 degrees. Fry chili peppers and garlic in a dry frying pan for about 10 minutes, then peel them. Mix all ingredients in a blender.
