Home Recipes Nachos with salsa & guacamole
Jalapeño nachos Westlandpeppers
Jalapeño nachos Westlandpeppers

Nachos with salsa & guacamole

December 20, 2019

Nacho dish of homemade maistortilla chips with a smokey salsa, creamy guacamole and spicy Jalapeño slices.

Jalapeño nachos Westlandpeppers

Directions

Tortilla chips

1Preheat the oven to 200 degrees. Coat the maistortillas with Sriracha sauce and cut into small dots. Place the dots on a baking tray with baking paper and bake for 5-10 minutes until brown and crispy.

Nacho's Westlandpeppers

Smokey salsa

1Cut the onion, garlic, snack peppers and red pepper into pieces. Heat a pan with a little olive oil and fry the onion slowly until golden yellow. Add the pieces of garlic and then the snack peppers and pepper and fry briefly. Remove from the heat and add the canned tomatoes and the bouillon and mash briefly to a coarse sauce.

2Heat a dash of olive oil in the pan, add 1 tbsp flour and fry until the flour begins to discolour slightly, stirring with a whisk. Extinguish with half of tomato bouillon and stir well. Add the rest of the tomato mixture and season to taste with cumin powder, smokey Chipotle rub, brown sugar and lime juice. Reduce the salsa without lid for 15-20 minutes.

Nacho's Westlandpeppers

Guacamole

1Puree the avocado and finely chop the onion, garlic and red pepper. Stir this well through the pureed avocado and add 2 tablespoons crème fraîche, lime juice, salt and pepper to taste.

Nacho's Westlandpeppers

1Cut the jalapeños into thin rings. Sprinkle the jalapeño slices over the tortilla chips, serve the salsa and guacamole separately. It can also be served as a dish, then start with the tortilla chips, then the salsa, then the guacamole and finish with the jalapeño rings.

Ingredients

Tortilla chips

12 Corn tortillas - yellow - Taiyari

1 bottle of Sriracha sauce

Smokey Salsa

1 red Spanish chili

5 red snack peppers

1 tbsp Smokey Chipotle Rub

1 clove of garlic

1 onion

300 g tomato cubes

200 ml vegetable bouillon

1 tbsp flour

1 tsp brown sugar

1 tsp cumin powder

olive oil

lime juice

Guacamole

1 red Spanish chili

1 Avocado

1 clove of garlic

1 onion

2 tbsp creme fraiche

salt and pepper

lime juice

Topping

2 jalapeños

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