For art // Mixers & Blenders

Triple dipping sauce

  • large tomatoes - 4 pieces
  • jalapeno chili - 2 pieces
  • fresh cilantro - 3 tbsp.spoon
  • feathers green onions - 6 pieces
  • fresh lime juice - 2 tbsp.tablespoons (plus 2 teaspoons) of 2 limes)
  • salt - 1/4 teaspoon
  • bank black beans - 1 Each (480g)
  • Garlic - 2 cloves
  • chili powder - 3/4 teaspoon
  • sour cream - 1 1/2 cups
  • cheese and pepper - 4 cups (480 g)
  • guacamole - 3 cups
  • chips tortilla chips to supply tortillas to feed - to taste

1. Deleteat the heart of tomatoes and seeds, chop finely.Clear jalapeno seeds and chop.Two pen chop green onions, four pen onions finely chop.Stir in tomatoes, jalapenos, chopped cilantro and 2 tablespoons lime juice in a bowl.Stir with a teaspoon of salt and allow to stand until until tomatoes are soft, about 30 minutes.Strain the mixture into a bowl and pour the liquid.2. Stir black beans, chopped garlic, remaining lime juice, chili powder and remaining salt in a food processor.Transfer to a bowl and wash bowl combine.Stir the sou

r cream in a food processor and 2 cups (300 g) of cheese until smooth.Put in a separate bowl.Put a layer of bean mixture in a glass bowl or dish.3. Top with a layer of sour cream and sprinkle with remaining cheese evenly.Put guacamole on top, and then the tomato mixture.Sprinkle with chopped leek and serve with chips.The sauce may be stored in refrigerator up to 24 hours.Give the sauce stand at room temperature for 1 hour before serving.

Servings: 8-10

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