CHILI SALSA NACHOS WITH GUACAMOLE

Serves: 3

INGREDIENTS

FOR THE SALSA:

4 medium tomatoes, peeled and finely chopped

½ red onion, very finely chopped

1 small garlic clove, chopped

1 chilli pepper, seeded and finely chopped

small splash of white wine vinegar

½ lime, juiced

A handful of coriander, roughly chopped

FOR THE GUACAMOLE:

2 ripe avocados

juice 1 large lime

optional: handful of coriander, leaves and stalks chopped, 

optional: 1 chilli, deseeded and finely chopped

FOR THE NACHOS:

175g packet tortilla chips (we used purple corn)

a few sliced spring onions

a good chunk of cheese

a generous dash of My Burrito Chipotle Sauce.

STEP 1

Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl and stir.

STEP 2

Halve and stone the avocados and use a spoon to scoop out the flesh into a separate bowl. Tip the juice of lime, chopped coriander, and 1 deseeded and finely chopped chilli into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together.

STEP 3

Tip tortilla chips onto a baking tray, pour over salsa and scatter over a few sliced spring onions.

STEP 4

Grate over cheese. Add chipotle sauce, then put under a hot grill for about 3 minutes to melt the cheese. Serve with fresh guacamole.