Spur Sauces: Mexican salsa sauce with nachos and guacamole

Preheat the oven to 350°F.

Spread tortilla chips on a baking sheet in a single layer.

Bake tortilla chips until warm and slightly crispy, about 5-7 minutes.

Dice tomatoes, onion, and jalapeños for the salsa.

Chop cilantro and add it to the diced vegetables.

Squeeze lime juice over the salsa mixture and season with salt.

Mix all salsa ingredients in a bowl and set aside.

Cut avocados in half, remove the pit, and scoop the flesh into a bowl.

Mash avocados with a fork until smooth or desired texture.

Add minced garlic, cumin, lime juice, and salt to the mashed avocado.

Mix until well combined to make guacamole.

Serve warm tortilla chips with salsa and guacamole on the side.

Garnish guacamole with additional cilantro and lime wedges.

Sprinkle shredded cheddar cheese over the warm nachos if desired.

Enjoy with friends or family as a delicious snack or appetizer.

Spice Level:

Allergens