Tortilla Chips with Two Kinds of Dips

For the tortilla chips, preheat the oven to 200 °C. Cut tortilla chips into triangles and place on a baking sheet with baking paper. Brush one side of the tortilla chips with a mixture of oil, salt, pepper and paprika powder. Let bake for about 7 minutes, but be careful not to let the tortilla chips get too dark.

For the guacamole, cut the avocados in half, pit them and remove the skin. The avocados should be very ripe for this, so you can mash them with a fork. However, there are varieties that do not soften completely even when ripe, in which case you will need to mash the avocados.

Mix avocado mixture with sour cream and stir in chopped cherry tomatoes. Season with lemon juice, salt and pepper. Chill in the refrigerator.

For the salsa, puree the tomatoes and pass through a sieve. Finely chop the onion and fry in a pan with a little oil. Deglaze with the tomato puree. Add the finely diced peppers and let them cook. Remove the seeds from the pickled peppers and also finely dice them and add. Cook down until you have a thicker mixture. Pour salsa into a bowl and puree a bit – but there should still be chunks in the sauce. Season to taste with salt, bell pepper and paprika powder. Chill in the refrigerator.

Arrange tortilla chips on a plate with guacamole and salsa.

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