Nachos chips and guacamole sauce

Guacamole is the world famous Mexican avocado sauce. Its aroma, unique taste and freshness make this sauce popular on different continents. Guacamole is especially good with corn tortilla nacho chips, as well as fresh vegetables or bread toast.

Ingredients

• Corn tortillas (tortillas) - 4 pcs.
• Large avocado - 1 pc.
• or small avocado - 2 pcs.
• Tomato - 1 pc.
• Jalapeno pepper or other hot chili pepper, small - 1 pc.
• Red onion, small - 1 pc.
• Olive oil - 1 tbsp. spoon + for greasing the cakes
• Lime (for juice) - 1/2 pc.
• Cilantro - 5-7 g
• Sea salt - to taste
• Dried rosemary or ground black pepper - to taste
• Ground paprika - to taste

Directions

1. Cooking nachos. Grease Mexican corn tortillas with olive oil, sprinkle with a pinch of coarse salt, paprika, ground pepper or rosemary. Cut into 8 equal parts.
2. Line the bottom of a baking sheet with parchment paper and place the nachos on it. We send it to the oven preheated to 170 ° C for 10-12 minutes.
3. Cooking guacamole. On the top of the tomato we make a cross-shaped incision and pour boiling water over the tomato for 5 minutes.
4. Finely chop the chilli without seeds.
5. We grind cilantro.
6. Cut red onion.
7. Pour olive oil (1 tablespoon) into a mortar, add cilantro, red onion and a small pinch of salt. Stir, add chili pepper and carefully grind with a pestle.
8. Remove the skin from the tomato and cut the tomato into small cubes.
9. Cut the avocado in half lengthwise, remove the pit.
10. Scoop out the flesh of the avocado with a tablespoon.
11. Using a fork, grind the avocado pulp into a homogeneous mass.
12. Add the prepared mixture of herbs, onions and chili peppers, mix everything thoroughly.
13. Add chopped tomato, juice of half a lime and salt to taste. We mix everything. Guacamole sauce is ready.
14. Serve guacamole sauce with nachos chips.
15. Bon appetit!