Tortilla Chips with Bean Puree, Guacamole, and Salsa
- For the salsa
- 1 kilogram
freshly ground Pepper
- 4 tablespoons
- 1 tablespoon
cilantro leaf (finely chopped)
- For serving
- For the guacamole
- 50 grams
freshly ground white Pepper
For the guacamole, cut the avocados in half, remove the pits and chop the flesh coarsely. Puree together with the yogurt and the peeled garlic cloves in a blender. Zest the lemon, cut in half and squeeze the juice. Stir the zest into the cream and season with lemon juice, salt and pepper.
For the bean puree, sauté the onion in 2 tablespoons of oil until translucent. Drain the beans, saving the liquid. Puree the beans with onions, 100 ml (approximately 3 oz) of liquid from the can and the vegetable stock. Season with cumin, salt, and pepper.
For the salsa, blanch the tomatoes briefly in boiling water, remove the skin and cut into small cubes.
Peel the onions and garlic, remove the seeds from the chilies, chop everything very finely and mix with the tomatoes. Season with salt and pepper, and add the lime juice, cilantro, and oil. Refrigerate for 2 hours to chill.
Layer each tortilla chip with 1 teaspoon of bean paste, guacamole, and salsa. Serve as appetizers with cold beer.