Nachos with Guacamole and Salsa

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

1. 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.