Did a vegetarian nachos tonight – and for a twist, in addition to the scratch guacamole, we whipped up a fresh salsa.
3 chopped Roma tomatoes (seeded)
1/2 purple Onion – finely diced
1/2 Serrano chili pepper – finely minced
4 stalks of green onion – finely chopped
Salt and lemon juice to taste.
1 Avocado (seeded)
1 Roma tomato chopped (seeded)
1 stalk green onion finely minced
1 Serrano chili pepper finely minced
1/4 teaspoon Cumin
1/8 teaspoon salt (to taste)
Several twists fresh ground pepper.
Low sodium corn chips in casserole dish
1 cup sharp Cheddar cheese grated coarse
1 cup Monterey Jack cheese grated coarse
3 Mushrooms sliced thinly
1/2 Roma tomato sliced thinly
2 stalks green tomato sliced thinly
Chopped pickled jalapeno peppers to taste
Bake for 15 minutes at 350 degrees (F)
Serve with Irish Ale.